Cinnamon Rhubarb Muffins - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon sugar
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 1/4 cup margarine, melted
1/2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained
1/4 cup peaches or 1/4 cup apricot preserves

Preparation

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 tablespoon of batter into nine greased or paper lined muffin cups.
Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
Top with remaining batter.
Combine remaining sugar and cinnamon; sprinkle over batter.
Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.