Raspberry Filled Cinnamon Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 egg, slightly beaten
• 2/3 cup low-fat buttermilk
• 1/4 cup butter, melted
• 1/4 cup seedless raspberry preserves
• 1 tablespoon granulated sugar
• 1/4 teaspoon cinnamon

Instructions

1. Heat oven to 400 degrees F.
2. In bowl, mix first 5 ingredients; make a well in center.
3. Mix egg, buttermilk and butter. Pour into well, stirring until moistened.
4. Spoon 1 tablespoons of batter into each of 12 muffin cups coated with cooking spray or with a muffin cup liner inserted.
5. Spoon 1 teaspoon of preserves into center of each cup (do not spread). Top with remaining batter.
6. Combine sugar and cinnamon; sprinkle over muffins.
7. Bake for 20 minutes or until muffins spring back when touched in center.
8. Remove muffins from pan; cool on wire rack.