While I haven’t been blogging regularly lately, I have been getting back into baking and cooking. Anything to keep me from staring at the TV, shoving Fritos into my face!
I recently discovered Hershey’s cinnamon chips, which, to my knowledge, are a first of their kind. So when I got a hankering for something carb-y, bread-y, and sweet, I figured it would be a perfect time to experiment with these little buddies. Thus, cinnamon chip muffins were born! Super dense with a crunchy top and melty cinnamon chips laced throughout? Serious yum.
Cinnamon Chip Muffins
Yields 16 muffins
1 2/3 C quick-cooking oats
2/3 C all-purpose flour
1/2 C whole-wheat flour
3/4 C light brown sugar, packed
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 C low-fat buttermilk (can sub milk of choice and juice of 1/2 lemon instead)
1/4 C unsweetened applesauce
1/2 egg substitute
1/2-3/4 C cinnamon chips
granulated sugar and cinnamon for sprinkling on top
- Preheat oven to 375°.
- Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- Add flours and next 5 ingredients (through salt) to oats; stir well.
- Combine buttermilk/milk and lemon juice and next 3 ingredients (through egg substitute). Add to flour mixture; stir just until moist.
- Gently fold cinnamon chips into batter. Spoon batter into 16 muffin cups coated with cooking spray or muffin liners; sprinkle granulated sugar and cinnamon evenly over batter. Bake for 12-15 minutes or until muffins spring back when touched lightly in center or toothpick comes out clean. Remove from pans immediately; place on a wire rack to cool completely.