Instructions: Preheat the oven to 400 degrees F. Prepare the crumble topping by combining the flour, brown sugar, and cinnamon in a medium bowl. Using a pastry blender or two knives, cut the margarine into this mixture to form a crumbly topping. Set aside.

Sift the dry ingredients together in a large bowl.

Whisk the wet ingredients in a medium bowl or blend them in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. DO NOT OVERSTIR.

Spoon half the batter into greased or papered muffins cups. Place 1 teaspoon of the preserves on top of the batter in the center of each cup. Spoon the remaining batter into the cups, enclosing the preserves.

Top each cup of batter with the crumble topping, taking care to spread it evenly over each cups. Too much topping piled high in the middle will prevent the muffins from rising properly.

Bake for 15 to 20 minutes.

Cool the muffins for at least 10 minutes before removing from the tin.

YIELD: 11 to 12 muffins.

NOTES : Gloria suggests using different jams and jellies every couple of muffins (for fun). She writes that a friend brought back some blueberry-ginger preserves from Maine and Gloria used it in her last batch of muffins. She reports, "They were outrageous!" Gloria has now written 2 little, inexpensive muffin cookbooks. I LOVE HER! This low-fat one is such a fun read. She brings love and attention, perfection to her art (she has a very analytical mind - makes the creating of muffins almost a science). If you want a really good book on muffins, hers might be worth taking a peek at. (I say this prior to having made any of the recipes.... I will make this recipe today, I think.)

(Low-Fat and Freezable)

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