It's time for another edition of Group A's reveal for the Secret Recipe Club! Actually, it's a rather sad occasion as this will be the final reveal day for Group A. Sarah E has decided to send us out on a high note, and the club will be folding. I've had almost 3 wonderful years searching other blogs for a recipe to make and share. It's been exciting to see what people think worth sharing from my own little corner of the internet. I'll need to find a new challenge.
So, this time when I went looking for my last recipe with the club, I decided I had to stick with what I do best - breakfast carbs.
My monthly email sent me off to peruse Sights, Bits and Bites. Marla is relatively new to the kitchen, and says she works in the smallest kitchen known to mankind. I also did that until recently. She loves cats, but currently has a boyfriend and a pet hamster. I don't think I recommend having the hamster and cats simultaneously, but cats are a lovely way to pass the time.
While looking through Marla's recipes, I came across a few things to consider: Freezer Breakfast Burritos looked easy and yummy, as did Lasagna Soup, which needs to make an appearance on my Sunday night supper table (and in my lunch) soon. But carbs as always screamed my name. Like my last reveal, this recipe is somewhat of a portion controlled one. But no matter. Once can always eat 2.
I present to you now Sights, Bits and Bites' Cinnamon Roll Muffins:
Ingredients:From Sight, Bits and Bites
For the Filling:
1 c light brown sugar
1-1/2 tsp cinnamon
4 Tbsp butter, softened
For the dough:
1 c soured milk (1 scant cup of milk with 1 tsp lemon juice, stirred and left to stand 10 mins)
1/2 c light brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
3-1/2 c flour
1. Preheat oven to 375F. Line 12 muffin tins with cupcake papers.
2. Make the filling: In a small bowl, stir together sugar and cinnamon. Set aside.
3. Make the Dough: In a medium bowl, stir together sugar, baking soda, salt, vanilla and egg. Add milk and beat well. Stir in 3 cups of flour to form a stiff dough. Turn onto a floured pastry sheet and knead until smooth (I found it very sticky and used most of the final 1/2 cup)
4. Roll the dough into a rectangle, about 12"x24". Spread dough with softened butter and sprinkle with filling, pressing into the butter.
5. Roll the dough up tightly, starting along 1 long edge. Cut into 12 equal pieces and place in the lined muffin tins, cut side up.
6. Bake rolls at 375F for 16 minutes, until golden.
One other thing I tried that was fantastic was a kitchen hack for softening butter: I put what I wanted on a small plate and covered it with a glass that I had heated under hot tap water for about 2 minutes. It was perfectly spreadable!
So yummy! Thanks Marla, for helping me with breakfast for the next little bit!