From the kitchen of Stephanie Knewasser.  The
rhubarb strawberry center is what makes these
cinnamon topped muffins special.  
Mix:
1 1/2 c flour
1/2 c sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
Add:
1 egg
2/3 c buttermilk
1/4 c butter, softened
Mix until moist.  Set aside.

Filling:
1 c chopped fresh or frozen rhubarb
Micro 1 min.
Stir in:
1/4 c strawberry preserves

Line a muffin tin with papers.

Put spoonful of batter in each cup.
Put spoonful of filling on top.
DON'T spread filling.
Put spoonful of batter on top.
Sprinkle with cinnamon sugar.

Bake @ 400 for 15-20 minutes.

Makes 10 muffins
"We cannot change the cards we are
dealt, just how we play the hand."