Monkey Bread Muffins

Easy refrigerated biscuit dough monkey bread cooked in muffin pans. My son who calls these ‘monkey sins’ loves to be in charge of shaking the biscuit pieces with the spiced sugar. I love that I can make a few of these at a time and eat them warm without waiting for a large enough crowd to justify a tube pan full.

Step: 1

Preheat an oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper muffin liners.

Step: 2

Combine the apple pie spice and white sugar in a small bowl; roll the biscuit pieces in the mixture to coat. Divide the coated pieces between the prepared muffin cups.

Step: 3

Combine the brown sugar, butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Allow the mixture to boil until the sugar is completely dissolved, 2 to 3 minutes. Spoon the mixture over the biscuit pieces.

Step: 4

Bake in the preheated oven until golden, and the tops spring back when lightly pressed, 8 to 12 minutes.

Per Serving: 313 calories; protein 3.9g; carbohydrates 45g; fat 13.5g; cholesterol 15.8mg; sodium 612.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.