1 box Pillsbury cinnamon swirl mix
3/4 c. water
3 tbsp. oil
2 eggs
3/4 c. mini chocolate chips

Heat oven to 350°F. Grease or place muffin cups into muffin pan. Combine quick bread mix (large clear packet), water, oil and eggs in large bowl. Beat with spoon until well blended. Then place blended mixture into muffin cups (2 to 3 tablespoons of the mixture per muffin). Sprinkle cinnamon mixture over each muffin (about 1 teaspoon to 1 tablespoon per muffin). Sprinkle a heaping teaspoon of mini chocolate chips over each muffin and then stir with the end of a spoon in each muffin (just to give it a swirled effect).

Bake in oven for 35 to 40 minutes. Remove from oven and cool on metal rack (or just cool for a few minutes, then remove from muffin pan). Store in sealed container for up to a week, maybe two if refrigerated. These are great, so they probably won't last for even a week!