To be used with Cinnamon-Ripple Coffee Cake Muffins.

Makes 12 medium muffins.

Cinnamon swirled through the batter gives this bread its pretty pattern. It looks fancy yet is very simple and freezes well, too.

VARIATIONS:

Blueberry – Combine 3/4 cup fresh or frozen blueberries, thawed, and 2 tablespoons additional sugar.

Apple Raisin – Stir 1/2 teaspoon ground cinnamon into flour mixture. Fold 1 cup chopped peeled apple and 1/4 cup raisins into batter.

Jelly – Spoon 1 teaspoon jelly atop batter in each muffin cup before baking.

Date Nut – Fold 2/3 cup coursely chopped pitted dates and 1/3 cup walnuts or pecans into batter.

Cheese – Stir 1/2 cup shredded cheddar or swiss cheese into flour mixture.

Banana Nut – Decrease milk to 1/2 cup. Stir 1 cup mashed banana and 1/2 cup chopped nuts into batter.

Pumpkin – Increase sugar to 1/3 cup and add 1/2 cup canned pumpkin to egg mixture. Stir 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.

Cranberry: Coursely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter.

Doughnut glaze.

The number of servings depends on the size of your doughnut cutter.