Low-Fat Strawberry 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 vanilla fat-free yogurt

1/4 cup butter, melted

3 tablespoons

1% low-fat milk

1 large egg, lightly beaten

1/4 cup strawberry jam

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375º.Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.

Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place muffin liners in muffin tin (On my second batch, I used foil liners that had a paper liner too which works better than just paper liners). Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter.

Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes.

Remove from pan; place on a wire rack.