Wednesday, July 8, 2015

What We Are Eating - Monkey Bread Muffins

Monkey Bread Muffins
adapted from Brooklyn Farm Girl

Josh reminded me of a tradition we started a few years ago on fireworks night in our town - we have Monkey Bread.  I had forgotten because last year, Darryl was just recovering from major back surgery so the boys were with their grandparents so I had forgotten about this little piece of goodness.  This year, I wanted to try a little something different because I've found that cooking a big pan of Monkey Bread is not always successful.  I had seen some recipes posted with the muffin idea so I found this recipe and it was . . .fantastic.  The muffins were perfectly sticky and yummy!  To make it better, they warm up perfectly the next day and taste almost better!  

  1. 2 cans of 7.5 oz Pillsbury refrigerated biscuits (or other brand)
  2. 1/2 cup butter - melted
  3. 1/2 cup brown sugar
  4. 1/2 cup white sugar
  5. 2 1/2 teaspoons ground cinnamon
  1. Preheat your oven to 350 degrees.
  2. Spray a dozen muffin cup sheet with nonstick spray. Spray it good - on the bottom and sides.
  3. Mix melted butter and brown sugar together in small bowl, spoon 1 tablespoon into each muffin cup.
  4. Mix white sugar and cinnamon in a plastic bag.
  5. Take each biscuit and rip it up into 6 pieces. Put the biscuit pieces in bag and shake to coat evenly.
  6. Place 8-10 pieces of biscuits into each muffin cup to evenly fill them up. If you have any sugar left in the bag, sprinkle on top of the muffins.
  7. Bake for 12-14 minutes.
  8. Remove from oven and let cool for 1 minute.
  9. Turn upside down, the muffins should fall right out.
  10. Serve warm, enjoy!