Recipe courtesy of Trisha Yearwood
Mini Monkey Bread Muffins
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 210 mg
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 210 mg
Ingredients
Directions
Special equipment:
a 24-cup mini-muffin pan fitted with mini cupcake liners or twelve 3-inch mini cast-iron pans- Preheat the oven to 375 degrees F.
- Place 24 mini cupcake liners in the cups of a mini-muffin pan. (Alternatively, use twelve 3-inch mini cast-iron pans.) With kitchen shears, cut each biscuit into 8 pieces. In a small bowl, combine the melted butter and maple syrup. In a separate bowl, mix together the sugar, pecans and cinnamon. Dip each biscuit piece in the maple-butter, and then roll it in the sugar mixture. Place 3 to 4 coated pieces in each muffin cup (or 5 to 6 pieces in each cast-iron pan), pressing to compact.
- Bake the muffins until browned, 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
