I just love the ease of monkey bread AND there is just something fun about pulling it apart, no?
Now, as you probably know, I don’t like the monkey business of serving a whole big roll… so I make my traditional monkey bread into individual muffins… and they are sooo GOODe, if I do say so myself
You start our by mixing together…
2 Cups Shredded Parmesan
Powdered stuff need not apply… it won’t work in this recipe.
You can either get a wedge of parm in your cheese section and shred it yourself or they do sell it pre-shredded in little tubs near the other shredded cheeses.
2 T Rosemary (I used dry because I did not have fresh… RIP Rosemary Plant… RIP.)
I used my paste because, again, I didn’t have fresh…sniff…
But that say is soon to change because my new AeroGarden that Puddie got me for Christmas is currently growing 7 basil varieties and I haven’t killed them yet!!!
Turns out when I am just responsible for plugging in the garden, my thumbs turn greener… And, I plug in an AeroGarden REAL GOODe
Now mix ‘er up and set aside.
Cut your biscuits into thirds
Dip biscuit pieces in melted butter (1/4 cup) and then roll in parm mixture.
Then place several pieces in each cup of a well greased muffin tin.
I recently finally got some Jumbo Muffin Tins and this was the first recipe that I tested them out on
Now bake at 375 degrees for 15-20 minutes or until golden.
And then ooh and ahhh as you pull them apart and see all the cheesy GOODeNESS inside!
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