Cinnamon Raspberry Muffins

• Ready In: 0 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 1  teaspoon cinnamon, ground
• 1  egg, lightly beaten
• 2⁄3 cup low-fat buttermilk
• 1⁄4 cup margarine, melted
•  vegetable oil cooking spray
• 1⁄4 cup  seedless raspberry jam
• 1  tablespoon sugar
• 1⁄4 teaspoon cinnamon, ground

Directions

1. Preheat oven to 400.
2. In medium-size mixing bowl.
3. Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
4. Coat muffin tray with cooking spray and spoon approx.
5. 1 tablespoon of batter into each muffin cup.
6. Then spoon approx.
7. 1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
8. Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
9. Bake 20 to 25 minutes or until muffins spring back when touched.
10. Remove from muffin cups immediately, and let cool on wire ra ck.