1 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.