A JOURNEY IN RUNNING, LIVING, LAUGHING AND LOVING

Friday's Foodie File: Monkey Bread Muffins

Friday, January 2, 2015

Good morning, and happy Friday to you! Honestly, I always loose track of what day is which during holiday weeks like this because all the days just tend to blend together. 

I started the day with an early morning Jazzercise class, and then I came home to prep for a day trip to Chicago! My college girlfriends and I meet every year to spend a day together and exchange grab bag gifts. We'll be down two members this year (we miss you Lynny and Andrea!), but I know it will be a super fun day (especially since there are twinsies to hold!). 

Since the twins are brand spanking new, we decided to meet at their house and bring brunch. I decided to bring a baked sweet something, but didn't decide what I wanted to make until yesterday when I stumbled across a recipe for Monkey Bread Muffins. Did anyone else eat Monkey Bread a lot as a kid? Did anyone else ever refer to them as Monkey Brains instead of Monkey Bread? I'm not going to lie... as a sensitive child, calling them brains almost stopped me from eating them... almost.

I thought they'd make the perfect portions for us to snack on (along with all the other treats that will be there too!). I whipped them up this morning, and they came out perfectly! 

Monkey Bread Muffins
Servings: 8 

Ingredients
  • 1 12-ounce package of refrigerated biscuit dough
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 5 tablespoons butter
  • 1/4 cup of chopped walnuts (these are optional, and I left them off since we have a nut sensitivity in our group)
Directions
1. Heat oven to 350 degrees. 
2. Line muffin pan with liners (foil would be best -- I only had paper). 
3. Mix white sugar and cinnamon in a plastic bag. Cut biscuits in to small chunks (approximately six chunks per biscuit), shake them in bag mixture, and add them to muffin cups. 
4. In a small sauce pan, melt brown sugar and butter over medium heat. Boil for one minute.
5. Spoon approximately a teaspoon over each muffin (until gone).
6. Bake for 17-19 minutes. 
7. Cool and eat. Enjoy! :) 

These were super easy to make, and I LOVE that I had all the ingredients on hand! Whenever I don't have to make a special trip to the store, it's a good day in my book. :) 

Do you have a favorite go-to breakfast specialty? I'd love to add a few more to my repertoire! 

2 comments:

  1. I always enjoy making pancake muffins! They are delicious! The recipe on the blog simplyscratch is the one I prefer to use! They are so tasty and easy to make.

    ReplyDelete
    Replies
    1. Thanks, Elena! I will absolutely check it out! I love easy, portion-controlled breakfast items! :D

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