Strawberry-Cinnamon Muffins

Categories: baking, brunch

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated white sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup vanilla fat-free yogurt
• 1/4 cup butter, melted
• 3 Tablespoons 1% low-fat milk
• 1 large egg, lightly beaten
• 1/4 cup all-fruit strawberry jam
• 1 Tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 375°F.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Make a well in the center of flour mixture. Combine yogurt, butter, milk and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

3. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 Tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 Tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.

4. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; place on a wire rack.

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