Cinnamon Chip Muffins Recipe

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"I made quite a few changes to an Amish friendship bread recipe to come up with these sweet muffins," writes Kelley Sellers of Tallahassee, Florida. "They freeze, Florida. "They freeze well, so I usually make a double batch and save some for later."

This recipe is:

Diabetic Friendly

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Cinnamon Chip Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

2-1/2 cups all-purpose flour
1 package (3.4 ounces) instant French vanilla pudding mix
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine flour, pudding mix, cinnamon, baking powder, baking soda and salt. In another bowl, combine eggs, buttermilk, oil, honey and vanilla; add to dry ingredients. Whisk for 1-2 minutes or until combined. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen, 18 servings, 1 per serving.

Nutritional Analysis: One muffin equals 218 calories, 10 g fat (3 g saturated fat), 38 mg cholesterol, 142 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cinnamon Chip Muffins in Quick Cooking March/April 2003, p16