Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 10|
|Calories from Fat: 59 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 12.2mg||4 %|
|Sodium 259.8mg||9 %|
|Potassium 197.1mg||5 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 27.4g|
|Protein 2.2g||3 %|
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Calories per serving: 175
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