The muffin dough is ready, 1 tablespoon goes in the muffin cups, then 1 teaspoon of mashed raspberries go on the middle… Another tablespoon of muffin dough, then we sprinkle with brown sugar and more cinnamon!
Out of the oven and looking nice and crispy!
It smelled divine, let me tell you.
Anyone care for the recipe? It is only 150 calories of yumminess!
Raspberry-Filled Cinnamon Muffins
(The Complete Cooking Light Cookbook @ 2000)
Ingredients:
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
Preparation:
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. Spoon about 1 tablespoon 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).
Vica (Virginia Castiglione)
Meo Deos!!!! Que delícia!!!! Me passa a receita!!!
Aug 09, 2009 @ 22:35
Beth
Thanks for the pingback! Your photos of these muffins are AMAZING!!! I might have to make them again this weekend…
Oct 28, 2009 @ 18:06