Recipe - Raspberry-Filled Cinnamon Muffins

1 One half cup Allpurpose flour
One half cup Sugar
2 One half teaspoon Baking powder
1 teaspoon Ground cinnamon
One fourth teaspoon Salt
2/3 cup Lowfat buttermilk
One fourth cup Margarine, melted
1 Egg, lightly beaten
Vegetable cooking spray
One fourth cup Seedless raspberry preserves
1 tablespoon Sugar
One fourth teaspoon Ground cinnamon

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.

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.

Combine 1 tablespoon sugar and One fourth teaspoon cinnamon; stir well. Sprinkle
evenly over muffins.

Bake at 400 degrees for 20 minutes or until muffins spring back when
touched lightly in center. Remove muffins from pans immediately, and place
on a wire rack. Yield: 1 dozen (serving size: 1 muffin).

Per serving: 155 Calories; 4g Fat (25% calories from fat); 3g Protein; 27g
Carbohydrate; 16mg Cholesterol; 186mg Sodium

Recipe by: Cooking Light, March 1995, page 144

Posted to MCRecipe Digest V1 #422 by igor@digex.net on Jan 28, 1997.