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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (64g) Recipe makes 12 servings The following items or measurements are not included below: instant butterscotch pudding mix |
||
| Calories 255 | ||
| Calories from Fat 115 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 476mg | 19% | |
| Potassium 89mg | 2% | |
| Total Carbohydrate 33.9g | 11% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 20.2g | ||
| Protein 2.4g | 4% | |
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Ohhhhh so Good Monkey Bread Muffins
By: KC_Cooker
May 31, 2005
I love monkey bread, so when I saw this muffin variation in our grocery store circular, I knew I had to try them! Delicious, flavorful and oooohhhhh so good!
SERVES 12
Ingredients
- 1 (16 ounce) package jumbo flakey biscuit dough
- 1/2 cup packed brown sugar
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Directions
1
Preheat oven to 350 degrees and grease and prepare muffin tin.2
Separate tube of dough into 8 biscuits. Cut each into quarters.3
In a medium bowl, combine brown sugar, pudding mix, granulated sugar and cinnamon. Mix well.4
Coat each quarter in melted butter. Roll each quarter in the brown sugar mixture.5
Divide pieces evenly among 12 greased muffin cups. Pour remaining brown sugar mixture over each filled muffin cup.6
Bake 15 to 18 minutes. Using a spoon, carefully remove each muffin from muffin pan.7
Serve warm.
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Browse similar recipes by category
- Course > Breads > Coffee Cakes
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation
- Occasion > Brunch
Featured Reviews for This Recipe
From: SuzieQue
On Jan 6, 2009
I put these on a brunch buffet and they were gone in about 5 minutes. We love monkey bread, but these were a little less messy and easier to serve. Yum!!
From: Bayhill
On Oct 28, 2006
Yummy!! These were super quick and easy to make. I cut the biscuits into sixths (instead of quarters) and put 3 pieces of dough into each muffin cup. I used my cast iron muffin pans which are a little smaller than regular muffin pans, so this made 16 muffins. My family loved these and gave them two thumbs up!! Thank you for sharing this wonderful recipe...it is definitely a keeper!!
From: LonghornMama
On Jan 8, 2006
Yummy and very sweet! I loved the individual serving size and quick preparation. Best when the dough is heavily coated with the sugar mixture, I had too much left over and the tops were very sugary. This would be a great recipe for kids to make, so into my Kid-Friendly cookbook it goes! Thanks KC for posting!
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