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Monday, October 31, 2016

#SRC Bonus Post: Monkey Bread Muffins

So.
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:
1 tube refrigerated biscuits
1/4 c butter, melted
1/4 c white sugar
1 tsp cinnamon

Method:
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.
From Home Sweet Homestead

You know what I love about my new island in my new kitchen?  The workspace to set up an assembly line.  I've been loving the space for the past couple of weeks.  I now share it with you.


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.

These smelled lovely!  Fresh bread always does.  April made hers with frozen bread dough, which would also be really yummy.  My mother has made a traditional monkey bread in a bundt pan that uses vanilla pudding that is really good, but this was quick and simple for a treat.

J and I both enjoyed these for breakfast as well as hot out of the oven.  Thanks April for a delicious treat!

11 comments:

  1. I love that you made these individual using the cupcake papers. Perfect.

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  2. Who doesn't love Monkey Bread and making them into individual muffins, perfection.

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  3. We are huge Monkey Bread fans but this is perfect. Smaller so I won't eat the entire thing =o)

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  4. Blogging is hard to keep up with! I agree, SRC has kept me posting! Great choice with the individual monkey breads, so cute!

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  5. i haven't had monkey bread in foreverrr! what a fun variation.

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  6. Individual monkey bread is genius! I could pretend it was portion control, but that would never happen. :)

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  7. Yumm!! Super cute individual monkey bread treats!! Love these.

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  8. So I've actually never had monkey bread (gasp!), but I think I need to give it a try soon :-)

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  9. I love the cupcake version, so much easier to eat!

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  10. These look absolutely amazing...and good for portion control?? No, probably not. These look amazing! TRaci, BurntApple.com

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  11. Perfect for the fall reveal, look delicious

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