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Cream Cheese Muffins

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Cream Cheese Muffins

This shortcut recipe is a must-try and are a perfect treat to enjoy with your morning cup of coffee or tea.


1/2-cup sugar
1 tsp. cinnamon
1/8 tsp. almond extract
1⁄4 cup margarine (or butter), melted
1⁄2 tsp. vanilla
1 (71⁄2 oz.) can buttermilk or country refrigerator biscuits
1 (3 oz.) package of cream cheese, cut into 10 cubes


(Continued Below)

In a small bowl, combine the sugar, cinnamon, and almond extract. In another bowl, combine margarine and vanilla.

Separate the refrigerator rolls into 10 individual biscuits. Press each biscuit into a 3-inch circle. Roll each cheese cube in the margarine and then the sugar mixture. Place one cube in the center of each pressed biscuit. Fold dough over cheese, covering completely, and seal well. Shape each filled biscuit into a ball and then roll in the margarine, then the sugar. Place seam-side down in an ungreased muffin tin cup. Bake at 375º F for 12-18 minutes. Serve warm.

From the 2001 Farmers’ Almanac

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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