My Kids Favorite..wonder why...
6 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon of Cinnamon
1/4 teaspoon of nutmeg
1 (16oz) can of peaches in lite syrup, juices drained
6 refrigerated buttermilk biscuits (from a 7 1/2 oz can of 100 calorie biscuits)
1. Preheat the oven to 425F. Spray a 6 cup muffin/cupcake pan with nonstick spray.
2. Combine 5 tablespoons of the sugar, the lemon juice, Cinnamon and nutmeg in a small bowl. Spoon the sugar mixture evenly into the cups. Place 1 peach half upside down in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 teaspoon of the remaining sugar.
3. Bake until the peach mixture is bubbly and the biscuits are golden brown. about 12 mints. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm.
****add a little more flavor by adding 2 tbs. of non-fat whip cream*****