Cinnamon Crunch Cobblestone Muffins

1/4 cup chopped pecans

2/3 cup sugar

1 tablespoon cinnamon

1/3 cup butter or margarine, melted

2 packages (11.3 ounces each) refrigerated dinner rolls

1 tablespoon all-purpose flour

Preheat oven to 375�F. Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter in micro-cooker on HIGH 30 seconds or until melted.

Separate rolls; cut each roll into 6 pieces using pizza cutter. Place half of the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat.

Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.

Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin.

Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven to cooling rack. Let stand 5 minutes. Remove from pan; serve warm.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g