While we were living in Memphis, I discovered Hershey’s Cinnamon Chips and a delightful cinnamon chip muffin recipe. Jonathan really liked the muffins. Over the course of a few years, I noticed I could no longer find the cinnamon chips so I contacted Hershey’s. I learned that they were only being sold in certain parts of the country and Memphis was not one of the markets. When we traveled, I would check grocery stores and sometimes find them. When we moved to the Kansas City area, I did find them in some stores so I’m back in business. These muffins are very nice any day but especially on a cold day. If you are a nut fan, you could add nuts to them and make them even tastier. I also make a cinnamon chip-applesauce coffeecake with these cinnamon chips. It is a nice recipe that I have included that I cook in my bundt cake pan and display on my cake stand. It is very pretty. They to both ingredients is the cinnamon chips. These recipes taste great and make your house smell Yummy, too.
Cinnamon Chip Muffins
2 cups all-purpose baking mix (I used Heart Healthy Bisquick)
1/3 cup sugar
2 tablespoons vegetable oil
1 egg slightly beaten
1 cup Hershey’s Cinnamon Chips
2/3 cup milk Heat oven to 450.
Grease or paper line 12 standard muffin cups or pan.In a bowl combine all ingredients and stir until just moistened. Spoon batter evenly into muffin cups/tin. Bake 15 – 18 minutes until tops are lightly browned. Cool slightly, remove and serve. Best served warm.
Cinnamon Chip Applesauce Coffecake
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
½ teaspoon vanilla
¾ cup applesauce
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 2/3 cups (10-oz pkg.) cinnamon chips
1 cup chopped pecans
Glaze (recipe below)
Heat oven to 350 degrees. Lightly grease or spray with non-stick spray 13×9 inch baking dish. I usually use a bundt cake pan. Beat butter and sugar in large bowl on medium speed until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt. Gradually add to butter mixture beating until well blended. Stir in cinnamon chips and pecans. Spread into prepared pan. Bake 30 – 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with glaze or sprinkle with powdered sugar. Serve warm. 12 – 15 servings.
Glaze: Stir together ¾ cup powdered sugar and 1 to 2 Tablespoons warm water.