Saturday, January 26, 2013

Pull-apart Muffins

Last Friday a strange thing happened... It snowed! Well, strange for North Carolina anyway. This seemed like a good time to try and bake something new, and I had been promising my husband monkey bread (I think pull-apart bread sounds nicer) since the week before Christmas. Well, our daughter was born on December 27th and that's just how long it took me to feel like or be able to cook anything!

Now about that bread. In my mind, pull-apart bread is a great comfort food. It's something my mom made for us growing up. She made it in a bundt pan. Now I asked her recently what her secret was, of course she assures me there isn't one. I guess it's just the fact that nothing can ever taste as good as mom's!

For my recipe I adapted it from three recipes I had seen on Pinterest. (I do this with most recipes I find online, search out several varieties and take my favorite parts of each).

What I might do differently next time:

Use dairy milk for the icing, almond gave it an after-taste I wasn't crazy about.

Use buttered biscuit dough, it would just save a step.


Refrigerated biscuit dough (you'll get one muffin for each biscuit, I used Pillsbury Simply Buttermilk)
Light brown sugar
Butter (cold or room temp, half a stick made 6 for me)

Topping: (for 6)
1/2 c. Confectioners sugar
1 TBS Milk-beverage of choice (I used unsweetened almond milk)

1. Preheat oven to 350*
2. Line or grease muffin tin
3. Put into each: a small slice of butter, about a teaspoon of brown sugar and a sprinkle of cinnamon
4. Break one biscuit into four pieces, roll into balls, place in tin
5. Repeat step 3 on top of dough
6. Bake according to biscuit package directions. (about 15 min for mine)

Whisk (or use a fork) sugar and milk in a bowl, spoon over hot muffins.

If you try this recipe, please let me know what you think or if you have any questions.


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