Ingredients
1-1/2 cups all-purpose flour1/2 cup plus 1 tablespoon sugar, divided2 teaspoons baking powder1-1/4 teaspoons ground cinnamon, divided1/4 teaspoon salt1 egg, beaten2/3 cup buttermilk1/4 cup butter, melted1/2 cup chopped fresh or frozen rhubarb, thawed and drained1/4 cup peach preserves
Preparation
In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center.
