Email to Rick Ashford      

Recipe Categories: awsum34's HOME PAGEAPPETIZER---DIPS--SPREADS APPETIZERS BBQ BBQ----GRILL BBQ----Rubs--Sauces BBQ----Tips BEEF BEVERAGES BREAD BreadMachine BREAKFAST CAKES--BROWNIES--CUPCAKES CAKESandPIES Camping--Recipes--and--Tips CANDY CASSEROLE------PORK CASSEROLE------POULTRY CASSEROLE----BEEF CASSEROLE----SEAFOOD CASSEROLES CHEESECAKES CHINESE COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FREEZER---TREATS FRUIT GEORGE-FOREMAN-GRILL-COOKING ITALIAN JELLYandJAMS LeftOvers LOWFAT MARINADES MEATS Mexican MICROWAVE--COOKING MISCELLANEOUS MUFFINS ONE-SKILLET-RECIPES PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY PUDDINGS--CUSTARDS Quick---Recipes RESTAURANT--LINKS RICE SALADandDRESSING SALSA SANDWICHES SAUCES SMOOTHIE SNACKS SOUPSandSTEWS SPICES TAILGATING THANKSGIVING TIDBITS---You-Need-To-Know TipsandMeasurements USEFUL--WEBSITES VEGETABLES VEGETARIAN

Breakfast Buns




Source of Recipe


*


Recipe Introduction


servings 16
points 3



List of Ingredients




2 cups all-purpose flour
3/4 cup sugar, divided
1 tablespoon baking powder
3 tablespoon margarine
2 eggs
1 teaspoon vanilla extract
1/2 cup fat-free milk
1 cup raisins
1/2 teaspoon ground cinnamon

Recipe



In mixing bowl,stir together flour, 1/2 cup sugar and baking powder; cut in margarine. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoon onto a baking sheet coated with nonstick cooking spray. Combine the cinnamon and remaining sugar; sprinkle over buns.
Bake at 325 for 20-25 minutes or until light golden brown.
Serve warm.

These are the size of the openning of a coffee cup.