Fruit-Filled Muffins (Light) - cooking recipe

Ingredients

nonstick cooking spray
1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
1 egg
3 tablespoons cooking oil
1/4 1/4 cup peach jam or 1/4 cup raspberry jam

Preparation

Coat twelve muffin cups with nonstick cooking spray or line with paper bake cups; set aside.
In a medium bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl, stir together buttermilk, egg and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each about one-fourth full. Place 1 teaspoon of the spreadable fruit in center of each. Add remaining batter.
Bake in 400F oven for 18 to 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.