Raspberry-Filled Cinnamon Muffins

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

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.