I made these lovely sweet roll muffins for the Pillsbury Bake Off! About three months ago I decided to enter the contest and although I would have loved to enter the dessert category, at the time I entered the only remaining category was the Quick Rise and Shine Breakfast. So, I went full force brainstorming ideas for a delicious, unique and easy breakfast recipe and this is what I created. Unfortunately my recipe did not get selected, however it was still really fun to come up with a recipe! I have been meaning to share this recipe on my blog for sometime now, so finally without further ado let me tell you about my Blackberry Lemon Sweet Roll Muffins!
I love the combination of lemon with just about any fruit and at the time I created this recipe the blackberries were looking really good, so blackberries won! The contest rules required that you use at least two brand ingredients, so for my recipe I decided to use the Pillsbury Grand Biscuits and the Smucker’s Simply Fruit Seedless Blackberry Spreadable Fruit . The rules also stated that recipes had to be prepared in less than 30 minutes, not counting baking time and mine recipe came in well below that time requirement. I’m sure that there are ‘professional contest people’ that probably started testing recipe ideas over a year ago. I on the other hand saw an announcement on some website, visited the Pillsbury website to figure see how it worked and then began to think about potential recipes that would fit the category. I think for a first time effort that I came up with a solid recipe that ended up being quite tasty.
Although the blackberries can be seen all throughout the muffin, in my opinion the real star is all that lemon! The lemon zest throughout the sweet roll and the fresh lemon juice in the glaze adds a nice brightness to all the sweetness. If I’m honest I think that I kind of snuck in a dessert to the breakfast category. This clearly could be a wonderful dessert. Yes, sweet rolls are considered breakfast items, but… I think I secretly wanted to make a dessert, so I kind of did! I did test these to make sure they were breakfast (and dessert) worthy by accompanying it with a good cup of coffee… it was perfect!
The process of coming up with a recipe for a contest was interesting. Because I simply enjoy cooking I didn’t think that I would feel any different about coming up with a recipe specifically for a contest. I don’t think that I felt different per se, but I didn’t find myself wondering from time to time if my recipe could be the million dollar recipe. It’s definitely something to ponder and something that would make anyone feel at least a little different about what they are creating in the kitchen. I mean, one million dollars is a lot of money, especially for a recipe with no more than seven ingredients, prepared in 30 minutes or less! I’m definitely going to have to remember to check the Pillsbury website to see what a million dollar recipe looks like!
Well, although this recipe wasn’t THE million dollar recipe…
to me, it’s still quite good!
Blackberry Lemon Sweet Roll Muffins
Pillsbury Grands Flaky Layers Butter Tastin’ Refrigerated Biscuits
1/4 cup Smucker’s Simply Fruit® Seedless Blackberry Spreadable fruit
1 large lemons juice and zest
1/2 cup granulated sugar
3 tablespoon butter, unsalted melted
4 oz blackberries
1 cup confectioner sugar
- Arrange the 8 biscuits between two pieces of wax paper. Using a rolling pin, roll out the biscuits until they are slightly larger.
- Zest and juice 1 lemon. Combine the zest and granulated sugar, rubbing the zest into the sugar.
- Add 2 tablespoons of the lemon juice to the confectioner sugar, mix to combine. If necessary, add additional juice to achieve desired consistency.
- Brush one side of biscuit with melted butter and sprinkle liberally (about 1-2 teaspoons) with the lemon sugar zest mixture, pressing in lightly to make sure it sticks. Set aside remaining sugar mixture.
- Combine blackberries and blackberry spreadable fruit. Using a fork, lightly mash up some of the blackberries, being careful not to mash them completely.
- Add about 1 tablespoon of the blackberry mixture to each biscuit, evenly distributed around each biscuit in little drops. Roll up each biscuit, lightly pinch the seam to close and cut each biscuit into 4 pieces.
- Prepare a muffin pan with 8 muffin liners and add the cut biscuits in each liner, pressing lightly. Sprinkle the tops of each with the remaining lemon sugar mixture.
- Bake until the muffins rise and are nice and golden brown, about 18 minutes. Finish the muffins by drizzling with the lemon confectioner sugar glaze. Serve immediately.