After our first week, we decided to visit a bible study that was recommended to us by several people. It is a group of soon to be married or newly married couples. The leaders are a married couple who Danny and I love. We felt immediately connected there as well. After attending a few weeks, we volunteered to bring the breakfast this week. Of course I saw this as a great opportunity to try out some new recipes that keep popping up on pinterest.
My first choice was a Glazed Doughnut Muffin. What could be better? Two of my favorite things combined, yes please. They were super easy to make and tasted great. Second, I chose to make individual monkey muffins. Another killer breakfast item. We were all in sugar shock by the end of bible study, but we were all full and happy as well.
Glazed Doughnut Muffins
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| From Sweet Peas Kitchen |
Ingredients
Muffins
- 1/4 c. butter (I used margarine)
- 1/4 c. vegetable oil
- 1/2 c. granulated sugar
- 1/3 c. brown sugar
- 2 large eggs
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. ground nutmeg (after tasting, I will probably use less next time, although that is just my personal preference)
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 1 tsp. vanilla extract
- 2 2/3 c. all-purpose flour
- 1 c. milk
Glaze
- 3 Tbsp. butter; melted (again used margarine instead)
- 1 c. confectioners' sugar; sifted
- 3/4 tsp. vanilla
- 2 tbsp. hot water
Directions
- Preheat oven to 425 ℉. Line 12 muffin cups with liners or spray with nonstick cooking spray (Baker's Joy is my favorite for baking).
- With a mixer, beat together butter, vegetable oil, and sugars until smooth.
- Add eggs one at a time.
- While mixer is on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla, mixing just until combined.
- Add the flour alternating with milk to the mixture, beginning and ending with flour. Make sure everything is thoroughly combined.
- Spoon the batter into cups. Fill the cups and smooth the tops.
- Bake for 15 to 17 minutes or until the tops are a pale golden and spring to the touch.
- Cool in muffin tin for 5 minutes and cool an additional 10 minutes on cooling rack before glazing.
- To make the glaze, mix together melted butter, confectioners' sugar, vanilla, and water. Whisk until smooth.
- When muffins have cooled for 15 minutes, dip the muffin top into the glaze. Allow glaze to harden. Muffins can be dipped a second time once hardened (I did this and would recommend it, who wouldn't enjoy a little more doughnut glaze?!?)
Source: My Baking Addiction, originally adapted from King Arthur Flour
Monkey Muffins
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| From Pioneer Woman Cooks |
Ingredients
- Leftover Bread Dough/ Refrigerated Biscuit Dough/ Crescent Rolls (made into three walnut sized balls per muffin tin)
- Butter
- Sugar
- Ground Cinnamon
- Sweetened, Condensed Milk
- Place 1/2 tsp. of butter into each muffin cup.
- Add slightly less than 1 tsp. of sugar and 1/4 tsp. of cinnamon to each muffin cup.
- Place three walnut sized balls of dough into each muffin cup.
- Add another 1/2 tsp. of butter, 1/3 tsp of sugar, and cinnamon to the top of each muffin.
- Bake at 375℉ for 15 minutes or until golden and bubbly (note: if you are using homemade dough, you will need to allow the dough to rise before baking).
- Remove from oven and immediately drizzle with sweetened condensed milk, be generous! Allow to sit for a few minutes.
- Scoop out with a spoon.
Source: The Pioneer Woman Cooks
*Since I was sharing with others and serving the monkey muffins at a later time, after I removed the monkey muffins from the muffin tin, I placed each one into a muffin cup liner (although I am not sure I would bake them in the muffin cup liners.
*Since I was sharing with others and serving the monkey muffins at a later time, after I removed the monkey muffins from the muffin tin, I placed each one into a muffin cup liner (although I am not sure I would bake them in the muffin cup liners.
