Cinnamon Muffins
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
granulated |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| 1 | package |
refrigerator biscuits
8 ounces, quartered |
* |
| ¼ | cup |
margarine
|
|
| 1 | x |
raisins, seedless
and nuts, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
granulated |
|
| 3.8 | ml |
cinnamon
ground |
|
| 1 | package |
refrigerator biscuits
8 ounces, quartered |
* |
| 59 | ml |
margarine
|
|
| 1 | x |
raisins, seedless
and nuts, optional |
*
|
Directions
Preheat oven to temperature specified on biscuit package.
Grease a 6-muffin tin.
Mix sugar and cinnamon together.
Coat biscuit quarters in sugar mixture; divide equally into muffin tin.
(Add nuts and raisins if desired).
Melt margerine; drizzle over each muffin.
Bake 8 to 10 minutes or until golden brown.
Serve warm.
