Fruit-Filled Muffins (Light)

From BHG's New Dieter's Cookbook. If you don't have buttermilk, you can replace by sour milk (2 teaspoons lemon juice or vinegar in 2/3 cup milk - mix and let stand 5 minutes before using).

• Ready In: 38 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

•  nonstick cooking spray
• 1 1⁄2 cups flour
• 1⁄3 cup sugar
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 2⁄3 cup buttermilk
• 1  egg
• 3  tablespoons  cooking oil
• 1⁄4 cup  apricot jam or 1⁄4 cup  peach jam or 1⁄4 cup  raspberry jam

Directions

1. Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
2. In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
3. In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
5. Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.