#3376 - Cinnamon Raisin Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/2 cup honey
1/2 cup chopped nuts
2 tsp. cinnamon
1 - 1lb. frozen bread dough (thawed according to bag directions)
2/3 cup raisins

Place raisins in a saucepan--cover them with water and bring them to a boil over medium heat. Once boiling, let them cook for 5 minutes, then drain the raisins and set aside. Take 1 TBSP of the softened butter and generously grease 12 muffin tin cups. In a bowl add 1 TBSP butter, 1/4 cup honey and the chopped nuts--stir to mix. Drop 1 teaspoonful of the chopped nut mixture into each greased muffin tin cup. In a separate bowl add 2 TBSP softened butter, 1/4 cup honey and the cinnamon--stir to mix, then set aside. After bread dough has been thawed, roll it out on a floured counter to 18" x 8" (rectangle). Spread the cinnamon mixture evenly over the bread dough. Sprinkle the drained raisins evenly over the bread dough. Start on the long side and roll the dough up into a log. Use a sharp knife to slice the dough log into 12 equal pieces. Place the cut side of each dough piece into each of the 12 muffin tin cups. Cover the muffin tin with a tea towel and let the dough rise for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 5 minutes, then remove the muffins from the tin.