Cinnamon Muffins

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Name: Raggedy Ann Cinnamon Chip Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 large Eggs; 1 cup Buttermilk; 1 teaspoon Vanilla; 2 cups All purpose flour; 1/3 cup Whole rolled oats; 1 cup Granulated sugar; 1/2 teaspoon Baking soda; 1/2 teaspoon Baking powder; 1/2 teaspoon Salt; 1 teaspoon Cinnamon; 1 cup Prepared Pantry Cinnamon Chips; 2 tablespoons Granulated sugar; 1/2 teaspoon Cinnamon

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INGREDIENTS

2 large Eggs
1 cup Buttermilk
1 teaspoon Vanilla
2 cups All purpose flour
1/3 cup Whole rolled oats
1 cup Granulated sugar
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 cup Prepared Pantry Cinnamon Chips
2 tablespoons Granulated sugar
1/2 teaspoon Cinnamon

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. Grease a muffin pan.

3. Whisk the eggs together in a small bowl.

4. Add the buttermilk and vanilla. Set aside.

5. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.

6. Make a well in the dry ingredients and add the liquid ingredients.

7. Stir only until combined.

8. Add the cinnamon chips.

9. Drop the batter into the greased muffin cups.

For the topping:

10. Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together.

11. Spoon the cinnamon sugar over the muffins.

12. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees.

13. Bake for 15 minutes or until done. Baking times will vary depending on how well your oven holds heat.

14. Cool the muffins on a wire rack.

NOTES

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.

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 smaller ones.

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Raggedy Ann Cinnamon Chip Muffins

2 large Eggs
1 cup Buttermilk
1 teaspoon Vanilla
2 cups All purpose flour
1/3 cup Whole rolled oats
1 cup Granulated sugar
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 cup Prepared Pantry Cinnamon Chips
2 tablespoons Granulated sugar
1/2 teaspoon Cinnamon

1. Preheat oven to 425 degrees. 
2. Grease a muffin pan.
3. Whisk the eggs together in a small bowl.
4.  Add the buttermilk and vanilla. Set aside.
5. In a medium bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, and cinnamon together.
6. Make a well in the dry ingredients and add the liquid ingredients.
7.  Stir only until combined. 
8. Add the cinnamon chips.
9. Drop the batter into the greased muffin cups.

For the topping:
10. Mix the two tablespoons sugar and 1/2 teaspoon cinnamon together. 
11. Spoon the cinnamon sugar over the muffins.
12. Place the muffin pan in the oven. Immediately turn the temperature down to 375 degrees. 
13. Bake for 15 minutes or until done. Baking times will vary depending on how well your oven holds heat. 
14. Cool the muffins on a wire rack.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 12 Servings

Calories: 210
Calories from Fat: 116 (55%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.7g
Cholesterol 100.2mg		31 %
Sodium 116.2mg		4 %
Potassium 107.5mg		3 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 17.1g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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