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Cinnamon Rhubarb Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-1/2 c. all-purpose flour
  
• 1/2 c. plus 1 T. sugar, divided
  
• 2 t. baking powder
  
• 1-1/4 t. ground cinnamon, divided
  
• 1/4 t. salt
  
• 1 egg, beaten
  
• 2/3 c. buttermilk
  
• 1/4 c. butter or margarine, melted
  
• 1/2 c. chopped fresh or frozen rhubarb, thawed and drained
  
• 1/4 c. peach preserves
  






Instructions



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






Final Comments


Yield: 9 muffins.