We love Monkey Bread around
here but sometimes a big pan of it is just too much, you know? So I
decided to reduce the recipe and make muffin sized servings. (Sometimes I
impress even myself.) I used the Grands sized biscuits and cut them in
quarter sized pieces but if you want to make them even smaller you could
do that. I put 3 cut pieces in each muffin cup but to quarters works
too and gives you more muffins. So many combos! Just try them...easy and
fun!
Monkey Muffins
1 10 count serving package of Grands biscuits
1/2 cup sugar
2 tablespoons cinnamon
1/2 stick butter ~ melted
Preheat oven to 350 degrees. Line a cupcake pan with liners.
Cut biscuits into quarters. (I used my kitchen shears)
Melt the butter in a medium sized bowl. Add the cut biscuits and toss to coat.
Mix the sugar and cinnamon in a dish.
Roll the buttered, cut biscuit pieces in the cinnamon/sugar then place 2 or 3 pieces into each cup.
Bake for 15 - 20 minutes, until lightly browned and done.
While muffins are hot, drizzle each muffin with a teaspoon of glaze.
Allow to cool then drizzle muffins with remaining glaze.
Glaze
1 1/2 cups powdered sugar
3 - 4 tablespoons milk
1 teaspoon vanilla
Mix in a small bowl and drizzle over cooked muffins.
Monkey Muffins
1 10 count serving package of Grands biscuits
1/2 cup sugar
2 tablespoons cinnamon
1/2 stick butter ~ melted
Preheat oven to 350 degrees. Line a cupcake pan with liners.
Cut biscuits into quarters. (I used my kitchen shears)
Melt the butter in a medium sized bowl. Add the cut biscuits and toss to coat.
Mix the sugar and cinnamon in a dish.
Roll the buttered, cut biscuit pieces in the cinnamon/sugar then place 2 or 3 pieces into each cup.
Bake for 15 - 20 minutes, until lightly browned and done.
While muffins are hot, drizzle each muffin with a teaspoon of glaze.
Allow to cool then drizzle muffins with remaining glaze.
Glaze
1 1/2 cups powdered sugar
3 - 4 tablespoons milk
1 teaspoon vanilla
Mix in a small bowl and drizzle over cooked muffins.
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