These were moist and delicious!
Raspberry Cinnamon Muffins
1 1/2 cups all-purpose flour
1/2 cup Splenda
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla fat-free yogurt
1/4 light margarine, melted
3 tablespoons skim milk
1 large egg, lightly beaten
1/4 cup sugar free raspberry preserves
1/2 teaspoon ground cinnamon
Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in 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. Place 9 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. Sprinkle with cinnamon. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
Yield: 9 muffins. Per muffin= 130 Calories; 3g Fat (22.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.