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Categories:
flour sugar baking powder ground cinnamon salt low-fat buttermilk margarine egg vegetable cooking spray seedless raspberry preserves sugar ground cinnamon
Viewed: 23 - Published at: 8 years agoIngredients
- 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
Method
- 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 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.
