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Snickerdoodle Muffins




Source of Recipe


Vicanddi from Cooking Light BB


Recipe Introduction


Hershey's makes the cinnamon chips and they're wonderful, if you can find them. You can also get them mail order from King Arthur Flour.


List of Ingredients




Topping:*
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Muffin:
1 1/2 cups all-purpose flour
1 cup quick oats
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup or so cinnamon chips
1 cup nonfat buttermilk
1 large egg -- lightly beaten
4 tablespoons butter -- melted
1 tablespoon vanilla

Recipe



Heat oven to 400°F. Coat 12-cup muffin pan with nonstick cooking spray.

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in large bowl; mix well. Stir in cinnamon chips.

In small bowl, combine buttermilk, egg, light butter and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over muffins.

Bake 15 to 20 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Yield:
"12 muffins"

*NOTES: You won't need all the cinnamon sugar mixture. Maybe half, if that.