Cinnamon chip muffins

When I got home from work last night, I was getting my mail and saw a flyer for Penzey Spices. If you aren’t familiar with Penzey Spices, they have an awesome retail store, plus great on-line catalog of virtually every spice on the planet!

The good thing is they sell them in all different size containers. So, for only a few dollars, you can try something new.

Click here to check out their web site. Or if you are in my home town of Oak Park, there is a retail store on Lake Street and Harlem next to Borders Book Store.

Part of the flyer is to showcase their spices and people submit recipes using them. One person submitted a recipe Called Cinnamon Supper cupcakes.

I used that as a base, and made some healthier substitutions and they turned out great. They taste like coffee cake!

Here is what you will need:

1/2 cup sugar
3 TB. Earth balance spread
2 egg whites
3 oz. firm tofu
1 cup all purpose flour
1/4 cup ground flax meal
1 1/2 tsp. baking powder
1/2 tps. cinnamon
1/4 tsp. salt
Sprinkle of cinnamon chips on top

In my mixer, I added the Earth balance and sugar and mixed it for about 1 minute. I then added the tofu and mixed it on medium for 2 minutes. It was nice a fluffly!! Add the egg whites and the skim milk. Mix again for about a minute. Add the flour and baking powder, salt, and flax meal. Stir until just combined.

Mine only came out to 11 muffin cups. Bake at 375 for 15-18 minutes, or until a toothpick comes out clean.

Here’s the changes I made from the original recipe to make it better.

The original recipe called for 1 stick of butter! Ouch! I switched by using the Earth Balance spread. The Earth Balance is low in saturated fat and has omega 3’s added.

The original recipe asked for 3/4 cup sugar, I reduced that to 1/2 a cup.

The original recipe asked for 2 eggs, I switched it to 2 egg whites instead.

And, as always in my baked goods, I always add ground flax seed!

Each muffin is 120 calories, 3.75 grams of fat, and .75 fiber.