Sunday, October 2, 2011
Cinnamon Chip Muffins
This cinnamon chip from Prepared Pantry are great. Now, my home baked muffins, coffee
cakes, desserts and even pancakes have a professional quality thanks to these delicious
cinnamon chips! There are more recipes on Prepared Pantry for cinnamon chips.
I even put them in oatmeal and there yummy,
Raggedy Ann Cinnamon Chip Muffins
These muffins are made with cinnamon baking chips. In
the high heat of the oven (the oven is set to 425 degrees),
the cinnamon chips melt leaving swirls of cinnamon
through the muffins. With all that melting cinnamon, the
tops are often roughhewn and ragged and hence the
name, Raggedy Ann cinnamon Chip Muffins. These are
very good muffins.
This recipe makes ten large, well-domed muffins or 12
2 large eggs
1 cup buttermilk
one teaspoon vanilla
2 cups all-purpose flour
1/3 cup whole rolled oats
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup Prepared Pantry or equal cinnamon chips
For the topping:
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Grease a muffin pan.
1. Whisk the eggs together in a small bowl. Add the buttermilk and vanilla. Set aside.
2. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and
3. Make a well in the dry ingredients and add the liquid ingredients. Stir only until combined.
Add the cinnamon chips.
4. Drop the batter into the greased muffin cups. Mix the two tablespoons sugar and 1/2
teaspoon cinnamon together. Spoon the cinnamon sugar over the muffins.
5. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees.
Bake for 15 minutes or until done. Baking times will vary depending on how well your oven
holds heat. Cool the muffins on a wire rack.