• 1 1/2 cups whole wheat flour
• 1/3 cup Splenda or sugar
• 1/4 tsp salt
• 4 tsp active dry or rapid rise yeast
• 2/3 cup warm milk (100-110F; low fat is fine)
• 1 tsp yeast food: sugar or molasses or honey
• 3 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup cinnamon chips

Dissolve the yeast and yeast food in a measuring cup filled with the warmed milk. In a large bowl, combine flour, Splenda and salt. Make a well in the middle of the flour mixture and add vegetable oil, vanilla extract, egg, cinnamon chips and yeast/milk mixture. Mix well, until very smooth. Divide the batter between 12 greased muffin cups and let rest for 15 minutes. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.