It's now a family tradition. I make breakfast on Sunday mornings. I know that this is to be my day of rest. Yet, it seems like this is the one day of the week where I feel pulled to the kitchen and whipping something delish up to fill my family's tummies before we head to church to fill our cups!
This morning's breakfast was another testing of a Tastefully Simple product - the Cinnamon Muffin Melts. Once again, I was not let down by Tastefully Simple. The only ingredients I had to add was a cup of water (actually, my 4 year old son added that) and melt a stick of butter. All the muffins needed to make the batter was a cup of water - who doesn't have that on hand?? We mixed it well (a few small lumps - not entirely smooth) and then scooped them into my Pampered Chef Muffin Stone. They baked for 17 minutes at 400 and then cooled in the pan for 10 minutes. These babies popped right out of the muffin stone (love how Pampered Chef makes it easy for me to look like a pro!). I then brushed on melted butter onto the tops of the muffins and then rolled the tops in the cinnamon sugar mix. It made 11 muffins. I would recommend only melting 1/2 a stick of butter at the most instead of the entire stick of butter that the recipe called for - I only used about 1/3 of the melted butter. On the flip side, the mix came with TONS of cinnamon sugar mix. I saved the extra to have on hand for cinnamon toast or cinnamon rolls. They made a very light muffin that was kinda firm on the outside but soft and moist on the inside. You can also make these as mini muffins or even use to make Snickerdoodle cookies!! I will have to be sure to keep these on hand for sure - my hubby LOVES cinnamon and thought these tasted like a gourmet cupcake!
