This is a delicious little breakfast muffin that takes the place of toast with jam. Use apricot, seedless raspberry or any fruity jam. Top can be sparkled with a faint sprinkle of sifted brown sugar instead of the cinnamon sugar.
1/4 cup vegetable oil
1/2 cup sugar
1 egg, beaten
2/3 cup low-fat buttermilk
1 teaspoon vanilla
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
12 teaspoons strawberry jam
1 tablespoon cinnamon sugar
In a bowl, beat together first 5 ingredients until blended. Combine the next 3 ingredients and add, all at once, stirring until mixture is blended. Do not overmix.
Prepare 12 paper-lined muffin cups. Place 1 tablespoon batter into each cup and top with 1 teaspoon of jam. Divide remaining batter over the jam. Sprinkle tops with a little cinnamon sugar. Bake muffins at 400° for 30 minutes. Allow to cool for 10 minutes, and then remove muffins from the pan and continue cooling on a rack. Yields 12 muffins.
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