Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup low fat buttermilk or scant 2/3 cup milk plus 1 tablespoon vinegar
  • 1/4 cup butter, melted
  • 1 egg, slightly mixed
  • 1/2 cup jelly or preserves (jelly tends to hold up a bit better)
  • 1/4 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1 cup confectioners sugar
  • 2 tablespoons milk

Instruction

  • Preheat oven to 400 degrees.  Spray muffin tins with non stick spray or use cupcake liners. (I used jumbo liners to make 6 muffins but this will yield 12 regular size).
  • Combine, flour, sugar, baking powder, cinnamon and salt in large bowl.
  • In smaller bowl, combine buttermilk, egg and melted butter.
  • Combine flour and buttermilk mixture.  Mix gently as to not over mix.  Batter is ready when all the flour is just moistened.
  • Add a heaping teaspoon to the bottom of each muffin tin or liner.  Top with a heaping teaspoon of jelly (do not spread it out). Top with another 2 tablespoons of batter.
  • Sprinkle with cinnamon sugar mixture.
  • Bake for 15 minutes or until the tops spring back gently when pressed.
  • Combine confectioners sugar and milk. Whisk well so there are no lumps.   After muffins have cooled slightly, spread the glaze onto each muffin and serve with fresh fruit!