Monday, February 16, 2015

King Cake Pull-Apart Muffins

1 container Pillsbury French Bread dough
1/2 stick margarine, melted
1/3 c. sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. powdered sugar
Juice from 1/2 of a lemon
1 Tbs. water (give or take)
Green, Purple and Yellow food coloring

Unroll the French bread dough out onto a flat surface. Cut into 6 long strips, then coming from the other side, cut again to form squares. Brush the melted butter on each piece of dough using a pastry brush (or you can use a spoon, pour a small amount, and use the back side of the spoon to spread out). In a small bowl, combine the cinnamon, nutmeg and sugar. Sprinkle evenly on the top of each piece of dough (do not use all of the sugar). Spray a 12 cup muffin tin with non stick cooking spray. Grab one piece of the dough in one of the 6 rows. Stack the remaining pieces in that row on top of each other. Place sideways in the muffin tin. Repeat for the remaining 5 rows. Pour the remaining butter on top of the muffins. Sprinkle the tops with the leftover cinnamon sugar blend. Bake in the oven for 20-22 minutes. Remove from the oven and let sit for 5-8 minutes in the pan before trying to remove. Place on your serving tray.

Meanwhile, get 3 small bowls out. Add 1/3 cup of powdered sugar to each bowl. Add 1 drop of green to one bowl, yellow to another, and purple to the remaining. Using half of a lemon, squeeze about 1/2 teaspoon to 1 teaspoon lemon juice in each bowl. Add a very small amount of water to each bowl, just until you get the right consistency to able to drizzle on top of the muffins. Drizzle all three colors on top of the muffins and let set slightly before serving.

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