1 7.5 oz. can refrigerated biscuits
3/4 cup sugar
¾ tsp. cinnamon
½ stick butter, melted
1/3 cup apple pie filling, fruit cut into ½“ pieces

Icing:

confectioners' sugar
water

Preheat oven to 450°F.

Lightly grease a non-stick muffin pan and put a dollop of pie filling into the bottom of each. Mix sugar and cinnamon together in a large zip top bag. Microwave butter in a covered dish until melted.

With kitchen shears, cut each biscuit into 4 pie-shaped quarters. Dip biscuits quarters in melted butter and put several at a time into sugar/cinnamon bag and toss until covered. Put 5 coated biscuit quarters into each muffin hole and bake for 8-10 minutes or until done (don’t over-bake.) Remove from oven and let stand 2-3 minutes.

Holding a cookie sheet on top of the muffin pan, invert muffin pan onto the cookie sheet and let set for another 3-4 minutes, then remove muffin pan. Drizzle with icing and serve hot.

Makes eight muffins. Note: This recipe is easily doubled.

Submitted by: Janis fletcher