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by Caitlin Saniga

Monkey bread is typically prepared in a bundt pan, but these muffins are portable and the perfect snack (or breakfast) portion.

  • 1/2 cup sugar
  • 2 teaspoons grated orange zest
  • 3 tablespoons orange juice
  • 2 tablespoons melted butter
  • 1 (10 ounce) can refrigerated biscuit dough, separated and sliced into sixths

Clockwise from liquid: butter/orange juice mixture, biscuit dough in sixths, rolled dough balls, orange zest/sugar mixture

Preheat oven to 375 degrees. Grease 6 cups of a muffin baking pan.

Toss the sugar and orange zest to combine in a small bowl. In a separate bowl, whisk the orange juice and melted butter together.

Before baking: piles of dough balls topped with orange zest and sugar

Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Pile the coated balls in the 6 muffin cups. Pour the remaining orange juice mixture over the dough in each cup. Sprinkle each cup with the remaining sugar mixture.

Bake in the oven until golden brown, 12-15 minutes. As the muffins puff up, the orange juice mixture will overflow, so place a ookie sheet on an oven tray below to catch spills.

Allow to cool in the pan before removing. Serve muffins warm or refrigerate up to two days and reheat in the microwave for about 20 seconds each.

Makes 6.

Recipe adapted from: AllRecipes.com

Photos: Caitlin Saniga

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