Review: Raspberry-Filled Cinnamon Muffins from CL Five-Star

[Jessica]

Wow. Not only are these delicious, but they were in the oven in less than 15 minutes. The cinnamon/raspberry combination was new to me but the spice and fruit complemented each other well. The cinnamon taste is noticeable but not super-strong.

I used an all-fruit preserves and I thought the recipe made too much of the sugar-cinnamon mixture--half would be plenty. My in-laws were here this weekend and they devoured these muffins. I will be making them again, probably soon.

One thing--the recipe says bake for 20 mins but mine were done in 15, and my oven is well-calibrated. Might want to check them after 12-15 mins.

Could someone please post this from MasterCook so I do not have to type it? Thanks muchly.

[funnybone]

I'm new to this MasterCook thing, let's see if it works:


* Exported from MasterCook *

Raspberry-Filled Cinnamon Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cooking Light 1995


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup margarine -- melted
1 egg -- lightly beaten
Vegetable cooking spray
1/4 cup seedless raspberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Combine first 5 ingredients in a medium bowl, and make a well in center of mixture. Combine buttermilk, margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened.

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 1 teaspoon preserves into center of each muffin cup (do not spread over batter), and top with remaining batter.

Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well. Sprinkle evenly over muffins.

Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

(serving size: 1 muffin)

Source:
"Cooking Light, March 1995, page 144"
Copyright:
"© Cooking Light"
Yield:
"1 dozen muffins"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 4g Total Fat; (25% calories from fat); 3g Protein; 27g Carbohydrate; 16mg Cholesterol; 212mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

WOW - it did!!!

[This message has been edited by funnybone (edited 06-18-2001).]

[Wendy w]

Thanks for posting this, Jessica. I have the CL 5 Star and have overlooked this recipe. Will definitely have to try it! That is one of the best things about this bb is that you get to relook at things that you wouldn't have thought to try.

By the way, I have to tell you that I made your black bean salad last night and LOVE it!
It took less than 10 minutes to make with minimal preparation and the best thing was not having to turn on the stove!

It has been very warm here in Socal and this is one of those minimal fuss meals that tastes great!All of the ingredients(including the mint, which I have growing in the yard) are staples that I usually have around and has a great Mediterranean flavor. I highly recommend it especially for lunch.

[This message has been edited by Wendy w (edited 06-18-2001).]

[Jessica]

Wendy W, I am so glad you like the salad. I let my mint go wild just so I can make it whenever I want in the summertime.

I agree that the BB reminds me of overlooked recipes. Let me know if you have any Five-Star favorites--anyone who likes the black bean salad must have good taste http://www.cookinglight.com/bbs/smile.gif