This week we welcome back guest blogger Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.
Savory Garlic and Cheese Monkey Bread Muffins: the recipe title is a bit long for what we really have going on here, which is essentially a cheesy pull-apart bread situation. There’s garlic, buttery goodness that only Kerrygold can bring, and melty cheese!
If you’ve never had monkey bread, let me walk you through it real quick. It’s made up of chopped raw biscuit dough (I cut each biscuit into 6 pieces—yes, the biscuits from the can, thank you). Then, here’s where it gets really good: you roll those biscuit pieces in butter. To kick it up a notch, we’re going to add garlic, red pepper flakes and a little parsley to the butter bath. As hard as it might be for you, try not to bathe in the butter bath yourself. (However, you can absolutely lick the bowl when you’re done dunking the biscuits!)
I pushed the biscuit pieces into little muffin cups, layering them with ham and cheese along the way.
Each little cup is a solid four bites of cheesy, rich bread stuffed with ham. In other words: it’s heaven.
One thing I love about these little monkey bread muffin cups is that they’re welcome any time of day—they’re great at the breakfast table as a fun alternative to regular biscuits, they’re great with a bowl of soup at lunch, and cheesy bread is always welcome at the dinner table in my house. There’s hardly a party these guys wouldn’t get invited to!
And if you make them for a party at your house, would you mind inviting me? I’ll bring the Kerrygold!
1 package refrigerated biscuits (8 to a package)
3 tablespoons salted Kerrygold butter
2 cloves garlic, finely minced (or microplaned)
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 cup chopped ham (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Kerrygold Skellig Sweet Cheddar
Preheat the oven to 375 F.
Lightly spray 12 cups in a muffin pan with cooking spray, and set the pan aside.
Remove the biscuits from the pan (POP!), and chop each biscuit into 6 pieces.
In a shallow dish, melt the butter. Stir in the garlic, salt, red pepper flakes, and black pepper. Set aside.
In a large bowl, stir together the chopped ham, parsley and Skellig Sweet Cheddar. Set aside.
Take each biscuit piece, and roll it lightly in the butter mixture. Add each biscuit piece to the large bowl with the ham, parsley and cheese.
Once all biscuit pieces are coated in the butter mixture and ham mixture, divide the mixture between 12 muffin cups, lightly pressing them into each cup.
Bake for 20-24 minutes, until golden brown on top and done in the middle (use a toothpick to test the centers).
Let cool for about 5 minutes before sliding them out of the pan and serving warm.