Grands!® Honey-Walnut Filled Muffins

Layers of flaky honey butter biscuits hold a sweet walnut-cream cheese filling.

–

Save & Share

Servings 8

false

( 1 ) Rating

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

0b9503d6-f495-4cef-812c-4b48676989b7

ingredients 5
Prep Time 30 min
Total Time 1 hr 5 min

Ingredients

1: container (8 oz) honey nut cream cheese spread

4: tablespoons finely chopped walnuts

3: tablespoons sugar

2: teaspoons finely shredded lemon peel

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Generously spray 8 regular-size muffin cups with cooking spray.
2 In medium bowl, stir cream cheese spread, 2 tablespoons of the walnuts, 2 tablespoons of the sugar and the lemon peel until well mixed. In small bowl, mix remaining 2 tablespoons walnuts and remaining 1 tablespoon sugar; set aside.
3 Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Keep remaining biscuits refrigerated until needed. Press 1 layer in bottom and up side of muffin cup. Fill with slightly less than 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer, pressing edges of layers together. Spoon slightly less than 1 tablespoon cream cheese mixture onto center of second layer. Top with third biscuit layer; press edges of layers together to seal well.
4 Repeat with remaining biscuits and cream cheese mixture. Sprinkle top of each biscuit with about 1 teaspoon reserved walnut mixture.
5 Bake 17 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

EXPERT TIPS

toggle

Expert Tips

Look for honey nut cream cheese spread in the dairy case or deli area of your supermarket.

A microplane makes quick work of shredding the lemon peel. Look for this handy gadget at cookware stores.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 300
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 750mg; 750%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 11g 11% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

amaranthus28

report Posted Oct. 7, 2012 5:27 PM

This recipe was delicious. I made them for Sunday brunch. I actually had some trouble cutting the biscuits into 3's though, so I just did 2 and liked the way it turned out. The Jr biscuit size works well too.