Print
Ingredients
- Muffins
- 1 ½ cups all-purpose flour 375 mL
- 1⁄2 cup granulated sugar 125 mL
- 2 ½ tsp baking powder 12 mL
- 1 tsp ground cinnamon 5 mL
- 1⁄4 tsp salt 1 mL
- 2⁄3 cup buttermilk 150 mL
- 1⁄4 cup margarine, melted 60 mL
- 1 large egg, lightly beaten 1
- 1⁄4 cup raspberry jam 60 mL
- Topping
- 1 tbsp granulated sugar 15 mL
- 1⁄4 tsp ground cinnamon 1 mL
Instructions
- Preheat oven to 400°F (200°C).
- Combine flour, sugar, baking powder, cinnamon and salt. Make a well in center of mixture.
- Mix buttermilk, margarine and egg and stir well. Add to the flour mixture, stirring just until moistened.
- Spray 12 muffin cups with vegetable cooking spray and spoon about 1 tbsp (15 mL) batter into each one. Spoon 1 tsp (5 mL) jam into center of each muffin cup (don’t spread over batter) and top with remaining batter. Combine topping mixture and sprinkle evenly over muffins. Bake for 20 minutes, or until muffins spring back when touched lightly in center.
- Remove muffins from pan immediately, and cool on wire rack.
- Makes 12 muffins.
The Best of Bridge https://www.bestofbridge.com/
