Cinnamon Buttermilk Muffins
1 (17.4 oz.) package
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
1/2 cup sweetened coconut flakes
1/4 cup chopped pecans
HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray.
STIR quick mix in large bowl. Whisk together buttermilk, oil, eggs and vanilla in small bowl. Add to mix. Stir 50 to 75 strokes or until evenly moistened. Divide batter in half, about 1 1/2 cups. Reserve 1/4 cup cinnamon swirl mix. Stir remaining into one half of batter.
PLACE 2 tablespoons cinnamon batter in each prepared muffin cup. Layer with 2 tablespoons plain batter, dividing the remaining batter evenly. Smooth top with spoon so that bottom layer is completely covered. Sprinkle 1 teaspoon reserved cinnamon swirl mix over each muffin.
BAKE 15 to 17 minutes or until toothpick inserted in center comes out clean. Remove from oven. Move oven rack to within 6 inches of top heating element. Heat to Broil.
STIR glaze packet and milk in small bowl until smooth and blended. Stir in coconut and pecans. Place 1 tablespoon on top of each muffin. Broil in oven 4 to 5 minutes or until coconut just begins to turn brown. Cool 5 minutes before removing from pan.
Serving Size (1 muffin), Calories 270 (Calories from Fat 120), Total Fat 14g (Saturated Fat 4g, Trans Fat g), Cholesterol 35mg, Sodium 210mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 22g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.