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.
