Cinnamon Rhubarb Muffins

Yield: 9 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup + 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon, divided
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 1/2 cup chopped fresh or frozen rhubarb, thawed and drained
• 1/4 cup peach preserves

Instructions

1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
2. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups.
3. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter.
4. Combine remaining sugar and cinnamon; sprinkle over batter.
5. Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.