Cinnamon Rhubarb Muffins

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

1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400u0b0 for 20 minutes or until top of muffin springs back when lightly touched in the center.

flour, sugar, baking powder, ground cinnamon, salt, egg, buttermilk, butter, frozen rhubarb, peach preserves

Taken from www.tasteofhome.com/recipes/cinnamon-rhubarb-muffins/ (may not work)