1 CUP OF PARKAY OR BLUE BONNET MARGERINE, SOFTENED
½ CUP OF HONEY
1 ½ TEASPOONS OF CINNAMON
1. PLACE ALL THE INGREDIENTS IN A FOOD PROCESSOR AND BLEND UNTIL SMOOTH.
2. THE HONEY CINNAMON BUTTER LASTS FOR 2 WEEKS IN THE REFRIGERATOR OR 3 MONTHS IN THE FREEZER.
