Cinnamon Chocolate Chip Muffins, Lightened

Nutritional analysis at the end of the recipe, which makes 12 muffins.

canola cooking spray
6 T plus 1/2 cup granulated sugar, divided (1/4 cup Splenda plus 1/4 cup granulated
sugar can be substituted for the 1/2 cup sugar used in the batter)
2 teaspoons ground cinnamon
1 cup whole-wheat flour
1 cup unbleached white flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low-fat milk
3 T canola oil
3 T fat-free sour cream or vanilla yogurt
1 large egg
3/4 teaspoon vanilla
2/3 cup semisweet mini chocolate chips
1 1/2 T margarine (transfat-free with 8 grams of fat per tablespoon)

Preheat the oven to 400 degrees. Coat the inside of each muffin cup with cooking spray. Mix 6 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. Set aside.

In a medium bowl, combine flours, remaining 1/2 cup sugar, baking powder and salt.

In a mixing bowl, beat milk, oil, sour cream, egg and vanilla until smooth. Add the dry ingredients; beat on low speed just until combined. Stir in chocolate chips. Fill each prepared muffin cup with 1/4 cup batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool slightly, then remove from the pan.

Melt margarine in the microwave. Brush melted margarine onto the top of each muffin and immediately roll in the reserved cinnamon-sugar.

Per Serving: 215 calories; 7.5g fat (31 percent calories from fat); 2.5g saturated fat; 18mg cholesterol; 4g protein; 34.5g carbohydrate; 2g fiber; 234mg sodium.