Cinnamon Rhubarb Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon sugar
• 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 or 1/4 cup margarine, melted
• 1/2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained
• 1/4 cup peaches or 1/4 cup apricot preserves

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.
3. Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
4. Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
5. Top with remaining batter.
6. Combine remaining sugar and cinnamon; sprinkle over batter.
7. Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.

flour, sugar, sugar, baking powder, ground cinnamon, salt, egg, buttermilk, butter, fresh rhubarb, peaches

Taken from www.food.com/recipe/cinnamon-rhubarb-muffins-55929 (may not work)