Apple Raisin Pull Apart Muffins & Caramel Glaze
- 1 can(s)
- grands, buttermilk biscuits - cut into 6 pieces each
- 1 medium
- apple, pealed and small cubed
- 2 Tbsp
- raisins - optional
- 3 heaped Tbsp
- 3 Tbsp
- butter - melted
- 1 1/2 tsp
- 1/4 c
- heavy cream
- 1/2 c
- brown sugar, firmly packed
- 3/4 c
- powdered sugar or more if you like thicker
Line a 12 count muffin pan with cupcake liners. Set aside.
Cut each biscuit into 6 pieces and place in a medium sized bowl. ( I used my kitchen shears, and cut each in half then cut each half into 3 pieces.
Place in oven and bake for 20 - 25 minutes, make sure they are cooked in the center.
Let cool on rack.
Place sugar and cream in a small saucepan, over medium heat continually stir as mixture comes to a boil. One boiling - remain stirring a boil for 1 minute. Remove from heat and whisk in the confectioners' sugar until all sugar is incorporated. I let it sit for a minute or two, then pour even amounts over each muffin.
If you want a layered effect, pour just a small amount on each, then go back and pour remainder over each again. It sets up quickly.