These muffins are a surprise because no one can guess what makes them so good and gooey. Around our house they disappear quickly, so I often make a double batch.
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tube (10 ounces) refrigerated biscuits
- 10 large marshmallows
- 1/4 cup butter or margarine, melted
- Combine sugar and cinnamon; set aside. Flatten biscuits. Roll marshmallows in butter and then in cinnamon-sugar. place one marshmallow on top of each biscuit; wrap biscuit around marshmallows and pinch seams. Place seam side down on greased muffin cups. Bake at 350° for 15-20 minutes or until golden brown. Yield: 10 servings.
Originally published as Cinnamon-Marshmallow Surprises in Cookin' Up Country Breakfasts Cookbook 1994, p91
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