Raspberry-Filled Cinnamon Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 egg, lightly beaten
• 3/4 cup low-fat buttermilk
• 1/4 cup unsalted butter, melted and cooled
• Cooking spray
• 6 tablespoons raspberry preserves
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

Directions

1. In a medium bowl, stir together the first 5 ingredients, then form a well in the middle. In a separate bowl, mix the egg, buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and stir only until the batter is moistened.
2. Coat 12 muffin cups with cooking spray. Add about 1 1/2 tablespoons batter to each cup, spreading it so the bottom is covered evenly. Place 1/2 tablespoon preserves in the middle of each cup of batter, keeping it in a little mound rather than smoothing it out. Cover with the remaining batter so the jam is completely hidden.
3. Stir together 1 tablespoon sugar and 1/4 teaspoon cinnamon until evenly mixed, then sprinkle it over the muffins.
4. Bake at 400 degrees F for 18 minutes, or until a toothpick poked into the center of a muffin comes out clean. Take the muffins out of the pan right away and transfer them to a wire rack to cool.