is a basic “quick bread” recipe with a scrumptious ‘sticky bun’ topping.
We are always looking for sweet treats but I have to keep a check on the sugars and white flours. This recipe worked on the first try and it was a welcome ‘surprise sweet treat’.
I modified the recipe ingredients but I kept the measurements exactly as written in the recipe.
I used half each of AP flour and white whole wheat flour. For the sticky bun topping I used coconut palm sugar and maple syrup in place of the honey (I didn’t realize I was out of honey. The maple syrup still gives you the ‘ooey gooey’ sticky part of the buns).
The recipe calls for using shortening which I didn’t have so I substituted with Smart Balance butter substitute which is what I use most often.
I only modified the type of flours and sugars while keeping the measurements intact.
This is a basic biscuit recipe adapted from The Good Housekeeping Cookbook
- 1 cup AP flour
- 1 cup white whole wheat flour
- 1 tbls. baking powder
- 1 tsp. salt
- 1/4 cup shortening -- (I used Smart Balance)
- 1 cup milk
Sticky Bun Mixture
- 1/2 cup coconut palm sugar
- 1/4 cup chopped nuts (I used pecans - use your favorite)
- 1/4 cup maple syrup(
- 2 tbls. butter softened at room temperature
TIPS: This is a quick and easy recipe. To make clean up a breeze I do have a couple of tips.
- Definitely do NOT overfill the muffin cups, be sure they are only half full.
- The sticky bun mixture bubbled over and dripped on to the oven (it’s a messy clean up). To prevent the mess in the oven place the muffin pan on a cookie sheet.
Though I do have to say that I made my sticky buns in the middle of the day and saved them for an evening snack.
They were delicious, and just as good the next day. You can always pop them in the microwave for 5 seconds for a warm-up.