 | | Directions |
- Grease muffin tin cups; set aside. Combine sugar and cinnamon; stir to mix.
- Warm the torillas slightly. Melt butter and spread completely over one side of the tortilla.
- Sprinkle the sugar and cinnamon over the buttered tortilla.
- Carefully press the tortillas into the muffin tin cups, sugared side up. Try to get them as flat to the bottom as possible. Be careful that you do not pull on the tortillas too much and end up tearing them.
- Place in a preheated 400 degree oven. Bake for 6 to 7 or until slightly browned.
- Remove from the oven and allow them to cool in the pan for approximate 5 minutes. Then remove and gently pull the edges out enough to make room for a scoop of ice cream.
- Add a scoop of your favorite ice cream and enjoy . . . bowl and all!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: Muffin tin
|  | | Ingredients | | - | | 1/2 cup sugar |
| - | | 3/4 teaspoon cinnamon |
| - | | 5 tablespoons butter |
| - | | 8 tortillas - 6-inch |
| - | | 8 large scoops of your favorite ice cream or sherbert |
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