Sunny Morning Star Biscuit Soufflés Recipes

SUNNY MORNING MUFFINS

Sunny Morning Muffins image

Provided by Sunny Anderson

Categories dessert

Time 1h50m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

SUNNY MORNING STAR BISCUIT SOUFFLéS

Sunny Morning Star Biscuit Soufflés image

Make and share this Sunny Morning Star Biscuit Soufflés recipe from Food.com.

Provided by Mom2Rose

Categories Breakfast

Time 1h10m

Yield 6 Soufflés, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 1/4 ounce) can pillsbury grands homestyle refrigerated buttermilk biscuits (5 biscuits)
4 eggs
1/4 cup salsa
1/2 cup sour cream
1/3 cup cooked bacon bits (from 3-oz bag)
1 cup shredded mild cheddar cheese (4 oz)
salsa, if desired (optional)
sour cream, if desired (optional)

Steps:

Heat oven to 350°F
Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with non-stick cooking spray.
Cut each biscuit into 6 wedges.
Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a "star."
Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups).
Set aside.
In medium bowl, beat eggs with fork or wire whisk until blended.
Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese.
Spoon remaining egg mixture over cheese in each cup.
Place cups on large cookie sheet with sides.
Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown.
Cool 10 minutes.
Garnish with salsa and sour cream.

Nutrition Facts : Calories 322.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 169.2, Sodium 774.2, Carbohydrate 23.2, Fiber 0.9, Sugar 4.6, Protein 12.7

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