1/2 c. crushed pineapple, drained
1/4 c. brown sugar
2 tbsp. melted butter
1/2 tsp. cinnamon
1 pkg. refrigerated biscuits
1 pkg. walnut halves

Combine crushed pineapple, brown sugar, butter and cinnamon; divide in 10 muffin cups; center each with a California walnut half. Add 1 teaspoon pineapple syrup to reach cup; top with a refrigerated biscuit.

Bake at 425 degrees for 12-15 minutes. Invert pan immediately on serving plate. Cool 1 minute before removing from pan.