Raspberry-Filled Cinnamon Muffins

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1  eggs lightly beaten
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.8 cup buttermilk low-fat
• 6 tablespoons raspberry jam 
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 0.3 cup butter unsalted cooled melted

Equipment

• bowl
• oven
• wire rack
• toothpicks
• muffin liners

Directions

1. Combine first 5 ingredients in a medium bowl, make a well in center of mixture.
2. Combine egg, buttermilk, and margarine.
3. Add to flour mixture, stirring until just moistened.
4. 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.
5. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon, stir well.
6. Sprinkle over muffins.
7. Bake at 400°F for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from pans immediately and let cool on a wire rack.