From the kitchen of Stephanie Knewasser.  These are more like
biscuits than muffins.  I've topped them with sprinkles to make them
special for class parties.
Put a scoop of dough
in the lined cup.
I use an ice cream
scoop.
Flatten with a floured
tool.  This wooden
dowel is for forming
mini tart crusts.
Flattened surface.
Uneven & exposed
layers is what gives
these muffins a unique
look.
Mix:
2 c flour
3 Tbsp sugar
4 tsp b. powder
1/2 tsp cream of tartar
1/2 tsp salt
Add:
1/2 c butter
2/3 c milk
Mix just until dough sticks together.
Divide dough in half.
Brush with
melted butter (1-2 Tbsp for entire recipe).
Generously sprinkle with
cinnamon sugar.
Cut & layer as shown in photos.
Layers can be sloppy.
Exposed lower layers/ rough edges give these muffins their unique
appearance.
OPTIONAL: add
raisins between layers

Bake @ 450, 10-12 minutes.

Makes 12 muffin biscuits
"My life is perfect.
Even when it is not."
Alternate method of layering
Roll out 1/2 of dough
on floured surface.  
Sprinkle with cinnamon
sugar.
Cut into 8 strips.  
Strips can be sloppy.
Use a knife to lift
strips.  Layer 4 strips
on top of each other.
Cut layered strips into
thirds.
Place stack, on side,
into cupcake tin.  No
need to be neat.
Uneven &
exposed layers
is what gives
these biscuit
like muffins a
unique look.
The uneven edges
give each muffin a
unique look.
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