Title: | Cinnamon Rhubarb Muffins | Category: | Muffins | | Cinnamon Rhubarb Muffins1 1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon granulated 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 or margarine, melted 1/2 cup chopped fresh or frozen rhubarb, thawed and drained 1/4 cup peach preserves 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 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center. Yields 9 muffins.

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