1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon cinnamon
1 egg, slightly beaten
2/3 cup low-fat buttermilk
1/4 cup butter, melted
1/4 cup seedless raspberry preserves
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 400 degrees F.

In bowl, mix first 5 ingredients; make a well in center.

Mix egg, buttermilk and butter. Pour into well, stirring until moistened.

Spoon 1 tablespoons of batter into each of 12 muffin cups coated with cooking spray or with a muffin cup liner inserted.

Spoon 1 teaspoon of preserves into center of each cup (do not spread). Top with remaining batter.

Combine sugar and cinnamon; sprinkle over muffins. Bake for 20 minutes or until muffins spring back when touched in center.

Remove muffins from pan; cool on wire rack.