***So I made this recipe again. I cut the crescent dough into 6 rows and 8 columns..for 48 little squares..I then used a mini-muffin tin to create 12 mini muffins at 2points EACH!! WOOOOO!
Ok, so I changed some things around from the original recipe, which you can find HERE, but this recipe is absolutely amazing. Hungry Girl may just be a god of some sort! I LOVE IT!!
HG Monkey Feet
* 2 tbsp. Truvia, divided
* 2 tsp. cinnamon, divided
* 2 tbsp. light whipped butter or light buttery spread (I use Smart Balance Light)
* 2 tbsp. sugar-free pancake syrup (Hungry Jack butter flavored)
* 2 tbsp. brown sugar (not packed)
* 1/2 tsp. baking powder
1. Preheat oven to 350 degrees.
2. Mix 1 tbsp. Truvia and 1 tsp. cinnamon in a large bowl or container. Set aside.
3. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
4. Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 1 tbsp. Truvia, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
5. Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
6. Cut (pizza slicer works easiest) dough sheet widthwise into six strips equal in size. Cut each strip into four squares (I messed up this time and accidenty did 7 (not sure why 7) and I liked it better because they were smaller balls, so try it th is way too!). Roll each square into a ball, for a total of 24 dough balls.
7. Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
8. Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
9. Bake in the oven for 15 - 20 minutes, or until puffy and firm.
10. Once out of the oven I let cool about 2 minutes and then flipped the pan upside down on a plate to allow to cool another 5 minutes.
Serving Size: 1 "muffin" (1/6th of recipe)
PointsPlus™ value 4*
PointsPlus™ value 4*