If you like muffins for breakfast and snacks, this recipe makes enough batter for lots of muffins. You can mix the batter up, refrigerate it and then bake muffins as you need them. One batch of batter will make about six dozen muffins (more or less), depending on the size of the muffin tins.
If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.
These muffins are quick and easy to make for breakfast. I also make them for the coffee that’s served after church on Sunday, too. The church is the same little white country church I attended as a child.