Title: Quick Bread Cinnamon Chocolate Chip Muffins
Categories: Muffins Bread Breakfast
Yield: 12 Servings
| 2 | c | FLOUR |
| 2 | ts | BAKING POWDER |
| 1/2 | ts | SALT |
| 1/4 | c | EGG BEATERS |
| 1/4 | c | SUGAR |
| 1/4 | c | BUTTER OR MARGARINE, MELTED |
| 1 | c | CHOCOLATE CHIPS |
| 1 | ts | CINNAMON |
| 3/4 | c | SKIMMED MILK |
PREPARE PAN BY GREASING WITH BUTTER, MARGARINE OR SOLID SHORTENING. IN A
LARGE BOWL, COMBINE FLOUR, SALT, CINNAMON AND BAKING POWDER. IN A DIFFERENT
BOWL, BLEND MILK, EGG, SUGAR, CHOCOLATE CHIPS AND BUTTER. ADD FLOUR MIXTURE
ALL AT ONCE AND MIX ONLY UNTIL FLOUR IS MOIST. MIXTURE WILL BE LUMPY. SPOON
MIXTURE IN TO PREPARED PAN.
**** IF USING A BREAD PAN - BAKE FOR 50 TO 70 MINUTES AT 350 DEG F. OR
UNTIL A PICK INSERTED IN THE MIDDLE COMES OUT CLEAN.
**** IF USING MUFFIN CUPS - BAKE AT 400 DEG F. FOR 20 MINUTES. REMOVE FROM
PAN IMMEDIATELY, COOL ON WIRE RACK.
NOTE:: IF USING A BREAD OR LOAF PAN - LINE THE PAN WITH ALUMINUM FOIL TO
MAKE REMOVING THE BREAD EASIER.
MAKES 12 SERVINGS. EACH SERVING = 218 CALORIES, 9 g FAT (37% CALORIES FROM
FAT), 4 g PROTEIN, 30 mg CARBOS, 215 mg SODIUM, 30 mg CHOL (IF USING REAL
EGG OR 5 mg CHOL IF USING EGG BEATERS).