You won’t believe how just a few simple ingredients can create these unique and delicious “muffins”!
Start with canned biscuits, a quick-cook cranberry relish and diced Brie.
The biscuits are quartered, rolled and flattened, then layered with the relish and Brie.
Make 8 “stacks”, cut the stacks in half and then place in muffin tins. Bake, garnish with orange zest and serve!
These are a fun alternative to standard rolls and biscuits, and perfect for those of you who are “baking averse”!
Cranberry Brie Pull Apart Muffins:
- 1 large orange
- 3 cups fresh cranberries
1/2 cup sugar
- 1 can (16 ounces) refrigerated biscuits, separated
2 cups diced Brie (about 1/4 pound)
- 2 tablespoons unsalted butter, melted
Use a grater or zester to zest the orange; set the zest aside. Quarter the orange and squeeze the juice into a medium saucepan (you should get about 1/4 cup). Add the cranberries and sugar and cook over medium heat until the fruit is broken down but still chunky. Let cool slightly.
Pre-heat oven to 350 degrees. Spray 2 standard muffin tins with non-stick cooking spray, or line with paper liners (you will need 8 liners).
Quarter each biscuit, roll each quarter into a ball and flatten the ball with your hand; transfer to a large sheet of parchment or waxed paper (you should have 32 pieces). Use a rolling pin to flatten the discs.
Place a spoonful of the cranberry relish atop each disc (you may have some relish left over). Top with the Brie. Make 8 “stacks” of 4 discs each, pressing down lightly to seal. Cut each stack in half and place both halves, cut sides down, into your prepared muffin tins. Brush the tops with some of the melted butter and bake till golden brown, 25 – 30 minutes. Remove from oven and brush with the remaining melted butter. Garnish with the orange zest and cool slightly before serving.