Wednesday, May 6, 2009

Foodie Wednesday: Cooking Light Cinnamon Raspberry Muffins

(Muffins in the pan having just come out of the oven!)

My friend Christina had a housewarming party in early May for her new condo! I offered to bring something and immediately decided on Cooking Light's Raspberry-Filled Cinnamon Muffins. These are a family favorite and I've been making them for years. This seemed like the perfect excuse to make some!

(A View of the Muffin broken open - see the raspberry jam in the center - YUM!)

These are really easy to make. I made a double batch and it took me about an hour overall. They are delicious, freeze well, and make a great breakfast or snack!

Raspberry-Filled Cinnamon Muffins
(The Complete Cooking Light Cookbook @ 2000)

1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low-fat or nonfat buttermilk
1/4 cup stick margarine or butter, melted
1 large egg, lightly beaten
Cooking Spray
1/4 cup seedless raspberry preserves
1 tablesppon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon, and salt in a medium bowl; make a well in center of mixture. Combine buttermilk, margarine, and egg; add to the flour mixture, stirring just until moist.

3. Sppon about 1 tablesppon batter into 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.

4. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle evenly over muffins. Bake at 400 degrees for 20-minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wide rack. Yeild: 1 dozen (serving size: 1 muffin).

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What is your favorite kind of muffin?

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