CINNAMON RHUBARB MUFFINS

Cinnamon Rhubarb Muffins image

When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 10

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Ingredients

1-1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
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, melted
1/2 cup chopped fresh or frozen rhubarb, thawed and drained
1/4 cup peach 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 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° for 20 minutes or until top of muffin springs back when lightly touched in the center.

Nutrition Facts : Calories 209 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.