Cinnamon Crunch Cobblestone Muffins

1/4 cup chopped pecans
2/3 cup sugar
1 tablespoon cinnamon
1/3 cup butter or margarine, melted
2 (11.3 ounce) packages refrigerated dinner rolls
1 tablespoon all-purpose flour

Heat oven to 375 degrees F.

Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter on HIGH for 30 seconds or until melted.

Separate rolls; cut each roll into 6 pieces. 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