I am gradually getting back into the kitchen and trying some new things after returning from vacation. The past few day I’ve not been feeling great which has made me even less interested in getting into the kitchen. With those things said, I still wanted to try these muffin tops. I have a backlog of recipes that I want to try. These muffin tops went to the top of the list due to ease of preparation and because I had most of the ingredients on hand.
The original recipe called them “drop biscuits” but my family thought they more closely resembled a muffin top. Regardless of if the name, they are quite delicious. The boys were quite pleased with themselves when they thought that these would go well with whipped cream. That suggestion made me also think that they would make a great substitute for the shortcake in strawberry shortcake when berries are in season. How can you go wrong with berries and whipped cream?
Give these a try and add some variety to your breakfast treats.
Nutella Muffin Tops
ingredients:
2 1/4 cups Pamela’s Gluten Free Baking Mix
2 teaspoons sugar
6 tablespoons cold unsalted butter, cut into cubes
1 cup buttermilk
1/2 cup Nutella
Sea salt, for sprinkling on biscuits, optional
directions:
1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the baking mix and sugar. Mix in cold butter with your fingertips or pastry cutter until mixture resembles coarse meal. Add buttermilk and stir with a spatula until just combined. With a knife, gently swirl the Nutella into the biscuit dough.
3. Drop round spoonfuls of dough, about three tablespoons, onto prepared baking sheet. Sprinkle biscuits with sea salt, if desired. Bake for 12-15 minutes or until tops are slightly golden brown. Remove from oven, let cool slightly before serving.
