Lunch: Grands!® Honey-Walnut Filled Muffins

Layers of flaky honey butter biscuits hold a sweet walnut-cream cheese filling.

This recipe includes fertility superfoods such as:

Lemon, Honey, Nuts, Walnuts

Health and fertility benefits of Grands!® Honey-Walnut Filled Muffins

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 container (8 oz) honey nut cream cheese spread
4 tablespoons finely chopped walnuts
3 tablespoons sugar
2 teaspoons finely shredded lemon peel
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits

Instructions

Heat oven to 350 °F. Generously spray 8 regular-size muffin cups with cooking spray.
In medium bowl, stir cream cheese spread, 2 tablespoons of the walnuts, 2 tablespoons of the sugar and the lemon peel until well mixed. In small bowl, mix remaining 2 tablespoons walnuts and remaining 1 tablespoon sugar; set aside.
Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Keep remaining biscuits refrigerated until needed. Press 1 layer in bottom and up side of muffin cup. Fill with slightly less than 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer, pressing edges of layers together. Spoon slightly less than 1 tablespoon cream cheese mixture onto center of second layer. Top with third biscuit layer; press edges of layers together to seal well.
Repeat with remaining biscuits and cream cheese mixture. Sprinkle top of each biscuit with about 1 teaspoon reserved walnut mixture.
Bake 17 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

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