Cinnamon Chocolate Chip Muffins

Cinnamon Chocolate Chip Muffins

Blending cinnamon and chocolate is a make it Mexican: flavor tradition. so even if you can’t time for a trip south of the border, these moist and aromatic muffins taste like a mini vacation in every bite.

(Serves 8 )

1 ½ cups reduced fat biscuit baking mix

1 teaspoon ground cinnamon

1 teaspoon baking soda

¾ cup SPLENDA Granular

1 cup fat – free milk

¼ cup reduced  - calorie margarine

1 egg beaten, or equivalent  in egg substitute

¼ cup chopped walnuts

¼ cup mini chocolate chips

Preheat oven to 350 degrees, Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray on line with paper liners. In a large bowl, combine baking mix, cinnamon, baking soda and SPLENDA. Add milk, margarine and egg. Mix gently just to combine. Fold in walnuts and chocolate chips. Evenly spoon batter into prepared muffin wells. Bake for 20to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin from pan and continue cooling on wire rack.

Each serving equals

HE: 1 Bread * 1 Fat * ½ Protein * ½ Slider *

17 Optional Calories

176 Calories * 8 gm Fat * 4 gm Protein *

22 gm Carbohydrate * 489 mg Sodium *

72 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES :  1 ½ Starch/Carbohydrate * 1 Fat