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Cinnamon Crunch Muffins is for Breakfast.

Cinnamon Crunch Muffins takes several minutes to prepare.

Cinnamon Crunch Muffins takes several minutes to cook.

Cinnamon Crunch Muffins makes 10 servings.

The ingredients for Cinnamon Crunch Muffins are:

2.5 C flour
.75 C packed brown sugar
.5 t salt
2 t ground cinnamon
1 t ground ginger
2/3 C smart balance
.5 C chopped walnuts
2 t baking powder
.5 t baking soda
1/2 C egg beaters egg sub.
1 C buttermilk
1/4 C flaxseed

Here is how you make Cinnamon Crunch Muffins:

Spray muffin tinsIn a large bowl stir and toss together the flour, sugar, salt, 1 t of the cinnamon and the ginger. Add the shortening and mix the ingredients together until thoroughly combined and crumbly. Remove 2/3 C of mixture to a small bowl and mix the nuts and the remaining t of cinnamon into it. Set aside to use for the topping.To the remaining flour mixture, add the baking powder and baking soda and stir and toss to combine. Add the eggs and buttermilk and stir just until blended.Spoon into the prepared muffin tins, filling each cup about 2/3 full. Sprinkle each muffin with about 1 T of the reserved topping. Makes 10 large muffins/Bake at 375 15-20 minutes.Number of Servings: 10Recipe submitted by SparkPeople user NEWLIFE327.

The nutritional information for Cinnamon Crunch Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 362.9

• Total Fat: 17.0 g
• Cholesterol: 1.1 mg
• Sodium: 551.1 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 4.2 g
• Protein: 7.8 g