Thursday, September 29, 2016

Monkey bread muffin cups


2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)
½ c. sugar
1 tbsp. cinnamon (or to your liking)
½ c. butter
½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.
Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 
Melt butter and brown sugar together.  Drizzle over the top of each muffin.
Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

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