1 12-ounce can biscuits (10 in a can)
3 Tbs. maple syrup
1/4 cup (1/2 stick) butter, melted
2/3 cup sugar
1 Tb. ground cinnamon
1/2 cup finely chopped pecans
Preheat oven to 375 F.
Place cupcake liners in a 12-cup muffin pan.
With kitchen shears, cut each biscuit into 4 pieces; set aside.
In a small bowl, combine the maple syrup and melted butter.
In a separate bowl, mix the sugar, cinnamon and pecans.
Dip each biscuit piece into the maple butter mixture, then roll in the sugar mixture. Place 3 or 4 coated pieces in each muffin cup, pressing down to compact.
Bake the muffins for 15 to 17 minutes. Allow to cool in the pan for 5 minutes before removing to wire racks. Serve warm.
SERVES 12
(Trisha Yearwood)
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