Thursday, December 3, 2009

Monkey Muffins

Grab a muffin tin and make a modified muffin version of monkey bread—and everyone will love them! It is a great way to use up extra dough from Thanksgiving or Christmas…and you could easily substitute frozen bread dough or canned biscuits, depending on what you have handy. *Pioneer Woman
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 12

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions:

  • Preheat oven to 375 degrees.
  • Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
  • Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
  • Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
  • Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
  • Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

I put half a pat of butter (so, 1/2 teaspoon) into muffin tins.

Then I put a little under a teaspoon of sugar into each tin.

Next, I dumped in 1/4 teaspoon ground cinnamon. The whole point of dumping and not mixing is…well, so we don’t have to mix. This is all about the easy!

Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. After setting them into each tin, I put another 1/2 pat (1/2 teaspoon) butter over the top.

Then came about 1/3 teaspoon sugar, just to round things out.

And a little more cinnamon…
** you could also put a little drop (as in, just a teeny bit) of vanilla extract into each tin.

Now, if your dough needs to rise, then be patient and let it rise…if you use biscuit dough…go ahead and pop them in the oven. But I too rarely exercise patience!

So pop ‘em into a 375 degree oven until they are golden brown and the butter/sugar mixture was bubbly.

And when I pulled ‘em out, I immediately drizzled—are you ready?—Eagle Bran Milk or sweetened, condensed milk over each muffin.

I probably globbed a good teaspoon of the stuff (maybe more) over the top of each muffin.

Of course I couldn’t wait!! With a spoon, I removed one ball from one of the tins. Yikes. Completely covered in delicious, sticky goo. Yum!

Let them sit for just a little while, so they’ll absorb all the yummy moisture.


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