Sunday, January 23, 2011

Monkey Bread Muffins

 Monkey Bread Muffins Still hot in the pan.
Here they are turned out of the pan with all the gooey goodness dripping over.

The recipe I used this time goes as follows:

1 teaspoon cinnamon
1/2 teaspoon grated orange peel
1/2 teaspoon nutmeg
1/4 cup white sugar

2 (7.5 ounce) can refrigerated biscuit dough, separated and cut into 4 pieces
1/2 cup brown sugar
3 tablespoons butter
1 teaspoon water

Preheat an oven to 375 degrees F. Butter 9 muffin cups or line with paper muffin liners.

Combine the spices and white sugar in a zip lock baggie; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.

Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces.

Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes. Let sit for a few minutes and then turn out onto a baking sheet.

No, not exactly weight loss surgery friendly, but, the next time I am going to substitute, Splenda for the white sugar and Splenda Brown Sugar Blend for the brown sugar.
Chase wanted a dessert today, so, I found a recipe for this and then played around with it as is usual for me.

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