How to Use Cinnamon Chips
You’ll discover a new world when you use cinnamon chips. It’s not like using ground cinnamon. You get a little burst of flavor with every chip. It’s like comparing a chocolate chip cookie to a chocolate cookie. And the cinnamon taste is very bright, distinct. We sell tons of them.
Cinnamon chips are shaped and made like chocolate chips but are made with cinnamon instead of cocoa. In the oven, they melt like chocolate chips leaving tiny pockets of sweet cinnamon. They are mini chips, smaller than standard chocolate chips.
Because they melt at a temperature that is higher than body temperature, they will not melt in your mouth as chocolate chips do. They are great for baking but because they don’t melt in your mouth, they’re not for snacking.
Use cinnamon chips just as you would chocolate chips. If you are making yeast bread, put them in at the end of the mixing cycle so that they don’t melt in the kneading.
How to Buy Cinnamon Chips
A couple years ago, our local grocery store carried another company’s cinnamon chips at Christmastime. The store manager cornered me: “My people tell me that your cinnamon chips are a lot better. Can we buy them from you?”
We sell them in 11 and 30 ounce packages. We also sell them in 50 pound boxes. It’s one of our best-selling products.
How Much to Use
Tastes and recipes vary so you may wish to add more or less than these amounts but these are the recommended starting points:
- For muffins, use one cup for 12 muffins.
- For scones, use 3/4 cup per dozen scones.
- For bread, use 3/4 cup per loaf.
- For quick bread, 3/4 cup per loaf
- For pancakes, use 2/3 cup per one pound of mix.
- For cookies, use 1 1/3 cups per three dozen cookies
- For cakes, use 1 2/3 cups for a 9 x13-inch cake
To complement the cinnamon chips, add one teaspoon good quality cinnamon.