Thank you so much for visiting my site and and sharing a bit of your day. It’s so appreciated.
It’s appreciated so much that I’ve started writing again which a couple of months ago I wasn’t convinced I would.
But you’re all so encouraging and I’ve so many recipes that I’m dying to share…so.
Happy back to school and ‘the real world’.
We’re in full steam ahead mode right now with small one in grade one (‘with the big kids’) and my classroom all set up.
Thank goodness that extra curriculars don’t start until next week.
But now to keep everyone fed.
Breakfasts need to be portable and lunch boxes need to be filled.
These buns are a favourite in our house and are even made easily JUST before grocery day.
A simple biscuit base that gets; flattened, spread with butter and other lovelies and then rolled-up.
Pop into muffin tins and you are set to go.
This recipe easily make 12 fat muffins.
Now if I could sit and enjoy them with a second cup of coffee and a good knit…but there’s always the weekend.
- Biscuit base:
- 1 cup butter
- 2 T baking powder
- pinch salt
- ½ tsp 5 spice
- ½ tsp cinnamon
- 4 cups flour
- 1 cup milk
- ¾ cup melted butter
- ¾ cup sugar
- 2 tsp cinnamon
- Mix all the dry ingredients and cut in the butter to resemble wet sand. Fold in milk and flatten to 1 inch. Drizzle with butter, sugar and cinnamon. Roll-up.
- Cut into 12 fat muffins, place in greased muffin tins and bake 350 degrees for 20 min or until browned on the bottom and cooked through..