2 c. Bisquick
1/2 c. raisins
1/2 c. sour cream
3 tbsp. milk
2 tbsp. butter
1/4 c. finely chopped nuts
1/4 c. packed brown sugar
2 tbsp. wheat germ (if desired)
1/2 tsp. ground cinnamon
2 tbsp. butter (melted)

Heat oven to 400 degrees. Grease 12 medium muffin cups.

Mix Bisquick, raisins, sour cream and milk, beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered surface. Knead 10 times. Roll dough into rectangle. Spread rectangle with 2 tbsp. softened butter.

Mix brown sugar, nuts, wheat germ and cinnamon. Sprinkle over dough. Roll up tightly. Seal by pinching edge of dough into roll. Cut roll into 12 slices. Place slices, cut side down in muffin cups. Brush with butter over tops, sprinkle with sugar. Bake about 15 minutes or until golden brown.