David's Kosher Salt Description
- The Versatile, Gourmet Salt of Choice for Kosher Cooking-Holiday Time or Anytime!
Perfect For The Table, Cookouts, Smaller Cupboards Or Seasoning On The Go. David’S Kosher Salt 7.5 Oz. May Be Smaller In Size But Contains The Same Exquisite Flaky Coarse Crystals. Flavor And Compliment All Your Favorite Dishes And Recipes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: Approx 756
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 590 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, potassium, calcium or iron
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Monkey Bread Muffins
[vc_row][vc_column][vc_column_text]There’s something undeniably comforting about monkey bread muffins — soft, pull-apart bites coated in cinnamon sugar and finished with a buttery vanilla drizzle. Using store-bought refrigerated biscuit dough keeps things simple, while baking them in a muffin pan delivers perfectly portioned, fluffy results. Warm, gently spiced and wonderfully hands-on, these muffins fit right into relaxed mornings, casual brunches or anytime sweet cravings.
Monkey Bread Muffins
- Cooking spray
- 3/4 cup sugar
- 1 Tbsp. ground cinnamon
- 2 pkgs. (16.3 oz. each) refrigerated biscuits
- 4 Tbsp. unsalted butter
- 3 Tbsp. brown sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. vanilla extract
- Preheat oven to 350 degrees F. Grease 12-cup muffin pan with cooking spray.
- In large mixing bowl or container with lid, combine sugar and cinnamon.
- Cut each biscuit into 6 equal pieces. Add biscuit pieces to cinnamon sugar mixture and toss with large spoon or cover and shake container to fully coat biscuits in sugar.
- Place 8 pieces of biscuit in each prepared muffin cup, gently pressing to help them stick together.
- Combine butter, brown sugar and salt in small saucepan over medium heat. Cook, stirring constantly, until butter is melted and mixture is evenly combined. Stir in vanilla.
- Using large spoon, divide butter mixture over biscuits.
- Bake until biscuits are golden and puffed, 20 to 25 minutes. Cool in pan for 5 minutes, then serve warm or transfer to wire rack to cool.
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