Raspberry Filled Cinnamon Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup margarine -- melted
1 egg -- lightly beaten
Vegetable cooking spray
1/4 cup seedless raspberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Combine first 5 ingredients in a medium bowl, and make a well in center of mixture.

Combine buttermilk, margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened.

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray.

Spoon 1 teaspoon preserves into center of each muffin cup (do not spread over batter), and top with remaining batter.

Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; stir well. Sprinkle evenly over muffins.

Bake at 400�F for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Yield: 1 dozen