Return to Main Recipes Page/Return to Home Page

Muffins, Raspberry-Filled Cinnamon (D, TNT)
Source: Jenny Craig
Serves: 12

1-1/2 cup flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1 tsp. cinnamon
1 egg, slightly beaten
2/3 cup buttermilk
1/4 cup margarine, melted
vegetable cooking spray
1/4 cup raspberry preserves
1 tbsp. sugar
1/4 tsp. cinnamon

Preheat oven to 400°F.

Use a sprayed 12-cup muffin pan.

Mix flour, baking powder, salt, sugar, and cinnamon together. Make a well in the centre. Mix egg, buttermilk, and margarine. Add to flour mix; stir until just moist.

Spoon 1 tbsp. batter into each muffin cup. Spoon 1 tsp. preserves into centre of each muffin cup of batter. Top with batter. Mix 1 tbsp sugar and 1/4 tsp. cinnamon; stir well. Sprinkle over muffins.

Bake for 20 minutes.

Poster's Notes:
Serve hot from the oven for a brunch treat.

Posted by Francine Earle

Nutritional Info Per Serving: 153 calories