Monkey Bread Muffins

Sorry for the delay in posts!  I was traveling for work and then had a bachelorette party this weekend for my friend Dina in Ocean City, MD, which was a great time!

I like looking for a sweet dessert that isn't always chocolate and that won't kill my points for the week.  These Monkey Bread Muffins do just that!  I made these last weekend as a breakfast addition when my boyfriend's mom and step dad were in town, but I have been eating the leftovers as a dessert snack after dinner.  They provide the perfect amount of sweetness that really hits satisfies sweet tooth craving!

Ingredients:

• 2 cans reduced fat crescent rolls
• 2/3 cup sugar free maple syrup
• 1 tablespoon light margarine (I used I Can't Believe It's not Butter)
• 2 tablespoons cinnamon, divided
• 2 tablespoons sugar

Directions:

1. Preheat the oven to 350 degrees and spray a 12 cup muffin pan with fat free nonstick spray.
2. Separate the crescent rolls and cut each one into 3 pieces (try and make them as equal as possible, although they won't be exact!).  Roll each piece into a little ball.  There should be 48 balls total.
3. In a small bowl, combine the sugar and 1 tablespoon of cinnamon and stir so that they are together.  Roll each ball into the cinnamon so it's fully coated.
4. Once the balls are coated with the cinnamon sugar mixture, place four balls into each muffin cup.
5. In a separate bowl, microwave the margarine until melted.  Add in the syrup and remaining tablespoon of cinnamon and stir. 
6. Spoon the mixture evenly over each of the muffin cups, making sure the balls are coated.
7. Bake for about 15-17 minutes.
8. Once they are finished, transfer for them to a plate.  Top each of the muffins with the syrup mixture that was left in the tins.

Nutritional information (serves 12): 140 calories, 6.4g fat, 0mg cholesterol, 20.6g carbohydrates, .6g fiber, 4.8g sugar, 2.7g protein

Weight Watchers points per serving (1 muffin): 4 points plus