Raspberry-Filled Cinnamon Muffins

recipe

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

March 1995
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