CINNAMON RHUBARB MUFFINS

Cinnamon Rhubarb Muffins image

Provided by BrendaM

Time 30m

Yield 9 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon sugar
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained
1/4 cup peaches or 1/4 cup apricot preserves

Steps:

In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
Top with remaining batter.
Combine remaining sugar and cinnamon; sprinkle over batter.
Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.

Nutrition Facts : Calories 189.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.8, Sodium 209.3, Carbohydrate 30.6, Fiber 0.9, Sugar 13.9, Protein 3.6