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Raspberry Filled Cinnamon Muffins

Ingredients

  • 1 1/2 cups 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.

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