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Grands!™ Honey-Walnut Filled Muffins

(1)
  1 reviews
  • 30 min prep time
  • 1 hr 5 min total time
  • 5 ingredients
  • 8 servings
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Layers of flaky honey butter biscuits hold a sweet walnut-cream cheese filling.

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

Steps

  • 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.
  • 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

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
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
540mg
22%
Potassium
45mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
4%
Sugars
13g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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