I haven't been a very good blogger recently. I have, however, managed to keep up with my Secret Recipe Club posts if nothing else. I love being given a reason to explore someone else's blog and make a recipe. Sometimes, it's a challenge to make something that I've always wanted to try. Sometimes, I make something that just sounds way too good.
Always, I procrastinate.
This month, with 5 Mondays, our fearless leader Sarah put out the call for a special reveal day of fall dishes. I was thrilled to be assigned April's blog over at Home Sweet Homestead. April is a wife and monther who is a Flexitarian after the onset of adult allergies and food intolerances. I loved going through her recipes and saw many things that interested me including these Chocolate Peanut Butter Sandwich Cookies and this Peanut Butter Cheesecake Dip. Apparently, peanut butter makes me think fall.
Unfortunately, I haven't made either yet. With time running short, I whipped up a breakfast treat with lots of cinnamon. It's not pumpkin, but it is delicious. And monkey bread is always fun. Who doesn't love monkey bread?
I do, obviously. I present to you now Home Sweet Homestead's Monkey Bread Muffins:
Ingredients:From Home Sweet Homestead
1 tube refrigerated biscuits
1/4 c butter, melted
1/4 c white sugar
1 tsp cinnamon
1. Preheat oven to 400F. Line a muffin tin with paper liners (my tube had 10 biscuits) according to the number of biscuits.
2. In a small bowl, stir together sugar and cinnamon. Cut each biscuit into thirds. Roll each piece into a ball. Roll balls in melted butter, then in cinnamon sugar. Drop 3 balls into each paper liner.
3. Bake muffins for 12-15 minutes until golden at 400F. Cool slightly before serving.
These are really easy to put together. I made them in paper liners and using the traditional technique of rolling in butter and sugar to keep things a little less messy for eating.
J and I both enjoyed these for breakfast as well as hot out of the oven. Thanks April for a delicious treat!