One Sunday before church I put on a lovely pot roast to cook. My husband unexpectedly asked some close friends to have dinner with us after church. I usually keep some crescent rolls on hand for just such occasions, but this time I didn't have any. I grabbed an old cookbook and found this recipe. These are so good, that I rarely use canned crescent rolls anymore. These are wonderful, so easy and they're practically goof-proof! Everyone who tastes them wants the recipe. I hope y'all enjoy!
1Preheat oven to 375 degrees. Spray a 6-cup muffin tin with cooking spray. Place one pat of butter in the bottom of the muffin cups and place in preheating oven to melt.
2Mix all ingredients together with fork to moisten. Remove muffin tin from oven and spoon batter into muffin tin and bake for about 15-20 minutes or until golden brown. Serve hot with butter, jelly or your favorite biscuit topping.
3SPECIAL NOTE: This recipe can easily be doubled for a 12-cup muffin pan, if you need more.