Raspberry-Filled Cinnamon Muffins Recipe

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 egg, lightly beaten
• 3/4 cup low-fat buttermilk
• 1/4 cup unsalted butter, melted and cooled
• Cooking spray
• 6 tablespoons raspberry preserves
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

1. Combine first 5 ingredients in a medium bowl, make a well in center of mixture. Combine egg, buttermilk, and margarine. Add to flour mixture, stirring until just moistened.
2. Spoon about 1 1/2 tablespoons batter into each of 12 muffin cups coated with cooking spray, making sure batter is spread evenly along the bottom of each cup. Spoon 1/2 tablespoon preserves into center of the batter (in a ball; do not spread over batter), and top with remaining batter, making sure jam isn't visible.
3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon, stir well. Sprinkle over muffins. Bake at 400u0b0F for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from pans immediately and let cool on a wire rack.

flour, baking powder, salt, sugar, ground cinnamon, egg, lowfat buttermilk, unsalted butter, cooking spray, raspberry preserves, sugar, ground cinnamon

Taken from www.seriouseats.com/recipes/2009/01/raspberryfilled-cinnamon-muffins.html (may not work)