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Raspberry-Filled Cinnamon Muffins

Yield 1 dozen (serving size: 1 muffin)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • 1/4 cup margarine, melted
  • 1 egg, lightly beaten
  • Vegetable cooking spray
  • 1/4 cup seedless raspberry preserves
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Nutrition Information

  • calories 153
  • caloriesfromfat 27 %
  • fat 4.6 g
  • satfat 1 g
  • monofat 1.9 g
  • polyfat 1.4 g
  • protein 2.6 g
  • carbohydrate 25.7 g
  • fiber 0.5 g
  • cholesterol 18 mg
  • iron 0.9 mg
  • sodium 116 mg
  • calcium 63 mg

How to Make It

  1. Combine first 5 ingredients in a medium bowl, and make a well in center of mixture. Combine buttermilk, margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened.

  2. Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 1 teaspoon preserves into center of each muffin cup (do not spread over batter), and top with remaining batter.

  3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well. Sprinkle evenly over muffins. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.