Sticky Cinnamon Muffins

by Verlie Cox

2 tubs Pillsbury Biscuits, chilled
½ cup Granulated Sugar
½ cup Dark Brown Sugar
½ cup Butter, softened
1½ tsp Ground Cinnamon
¼ cup Golden Raisins
¼ cup Filberts, chopped

In large bowl, tear biscuits into small pieces with fingers. Combine and beat sugars and butter with hand mixer on medium setting, until smooth and creamy. Add raisins and chopped nuts to sugar mixture, and stir by hand until mixed well. Pour ¾ cup of the sugar mixture over biscuit pieces, and knead with clean hands just until dough will form a ball. Tear small pieces from ball of dough, and fill greased muffin cups about half way. Using hands, sprinkle remaining sugar mixture over dough.

Bake in a 350 for 20-30 minutes, or until wooden toothpick comes out clean, from center of muffins. Allow muffins to cool for 5 minutes, then transfer them to wire rack to continue cooling, for another 10 minutes. Top with glaze.

Glaze
¾ Powdered Sugar
1-1½ Half & Half, room temp.

In small bowl, slowly add Half & Half into the Powdered Sugar, until it becomes a thick, creamy sauce. Not too thin. Drizzle over muffins, then allow glaze to set for 30 minutes before serving.

16-20 muffins