Monkey Bread Muffin
1 12 ounce can biscuites (10 in a can)
3 tbs. maple syrup
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tb. ground cinnamon
1/2 cup finely chopped pecans
Preheat oven to 375ºF.
Place cupcake liners in a 12 cup muffin pan. With kitchen shears, cut each biscuit into 4 pieces; set aside.
IN a small bowl, combine the maple syrup and melted butter. In a separate bowl, mix the sugar, cinnamon and pecans.
Dip each biscuit piece into the maple butter mixture, then roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing down to compact.
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
Serves 12
USA Weekend
1 12 ounce can biscuites (10 in a can)
3 tbs. maple syrup
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 tb. ground cinnamon
1/2 cup finely chopped pecans
Preheat oven to 375ºF.
Place cupcake liners in a 12 cup muffin pan. With kitchen shears, cut each biscuit into 4 pieces; set aside.
IN a small bowl, combine the maple syrup and melted butter. In a separate bowl, mix the sugar, cinnamon and pecans.
Dip each biscuit piece into the maple butter mixture, then roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing down to compact.
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
Serves 12
USA Weekend
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