Raspberry-Filled Cinnamon Muffins

Photo: BlueeyedSara7

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 27%
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.6g
  • Carbohydrate: 25.7g
  • Fiber: 0.5g
  • Cholesterol: 18mg
  • Iron: 0.9mg
  • Sodium: 116mg
  • Calcium: 63mg

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.
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