Cinnamon Muffins with Raspberry Jelly

Preheat oven to 425 degrees Fahrenheit. Grease muffin tin.

In a bowl, cream the butter, apple sauce, & sugars with a hand mixer until smooth. Then add the eggs, egg whites, and vanilla. Mix to combine

In a separate bowl, stir the flour, baking powder, baking soda, nutmeg, & salt.

Stir about one-third of the flour mixture into the butter mixture until incorporated, then stir about one half of the buttermilk into the butter mixture.

Continue adding flour mixture and buttermilk until you’ve mixed in all of the flour mixture and buttermilk.

Spoon about 2 Tbsp of your muffin batter into each muffin cup.

Put 1 tsp of raspberry preserves in the middle of each cup.

Top each muffin cup with another 2 Tbsp of batter. The muffin cup should be full afterwards.

Melt the butter for the topping in the microwave & mix the melted butter with the cinnamon and sugar.

Top the muffin batter with the melted cinnamon sugar. Bake for 14-17 minutes.

Enjoy! For more sweet recipes, visit!