Today, I’m thankful for the extra hour of sleep that the time change gave us! It felt great to catch a few extra minutes of sleep Sunday morning, and still have time to make breakfast for our college kids without feeling like I had to rush trying to make and keep a hot breakfast hot! And for some reason, we find ourselves still going to bed early, as if the time hadn’t changed. So the extra hour of sleep continues!
Speaking of breakfast, here’s what I made the college students for breakfast this weekend.
Monkey Bread Muffins
- 2 Cans refrigerated biscuits
- 1/2 C sugar
- 2 Tbs cinnamon
- 1 stick butter
- 2 tsp vanilla
- 1 C brown sugar
Preheat oven to 350 degrees and line muffin tins with paper muffin liners. (Trust me, you’ll want them.)
Melt butter, brown sugar, and vanilla together over low heat. Bring to slow boil until sugar is dissolved.
Meanwhile, separate refrigerated biscuits and cut into quarters. Mix together sugar and cinnamon in a resealable bag, and add biscuit quarters and shake to coat.
Place three sugared biscuit quarters into each lined muffin cup. Sprinkle any remaining cinnamon mixture over biscuits. Spoon melted butter mixture over biscuits.
Bake in preheated oven for 10-12 minutes, until tops are golden. . . or you can no longer stand the smell of cinnamon-flavored deliciousness.