Raspberry-Filled Cinnamon Muffins

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1  eggs lightly beaten
• 1.5 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.7 cup buttermilk low-fat
• 0.3 cup butter melted
• 0.3 cup raspberry preserves seedless
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 tablespoon sugar 

Equipment

• bowl
• oven
• wire rack
• muffin liners

Directions

1. Combine first 5 ingredients in a medium bowl, and make a well in center of mixture.
2. Combine buttermilk, margarine, and egg, and stir well.
3. Add to the flour mixture, stirring just until moistened.
4. Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 1 teaspoon preserves into center of each muffin cup (do not spread over batter), and top with remaining batter.
5. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well.
6. Sprinkle evenly over muffins.
7. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
8. Remove muffins from pans immediately, and place on a wire rack.