Deb Reb's Puff Mamas
By: Deborah R., San Diego, California
This rich, creamy dessert is one of our favorites! The cream cheese gets warm and melty, and the biscuits are simply divine! You won't be able to eat just one.
Notes
As tempting as it is, don’t try to eat the muffins fresh from the oven. Remember, they have a molten core!
Cooking Time10 min
Ingredients
- 1 cup sugar
- 1/8 teaspoon almond extract
- 1 teaspoon cinnamon
- 1/4 cup unsweetened butter, melted
- 1/2 teaspoon vanilla
- 10 ounce Hungry Jack or other large biscuits in a can
- 3 ounce cream cheese cut in 10 cubes
Instructions
- Heat oven to 375F degrees.
- Separate ten biscuits. Press each biscuit to a 3-inch circle (the bottom of a glass works well for this).
- Dip each cheese cube in butter mixture, then in sugar mixture. Place cube in center of biscuit circle. Fold dough over cheese, cover completely and pinch to seal well. Shape into a ball.
- Roll each filled biscuit in butter mixture, then in sugar mixture. Place seam-side down in ungreased muffin tin.
- Bake 10 minutes or until golden brown (watch carefully, they burn easily).
- Remove immediately from tin and allow to cool on wire rack.
- Store in refrigerator.