With a large family that’s on the go more than I like,  muffins are a wonderful option for breakfast on the run.

I’d love to say we rarely eat in the car and that meals are always a leisurely, relaxing experience around the kitchen table, but that daily occurrence ended years ago. When we are together, I cherish it and I do fight for those family meal times.

While most of the muffins I make for breakfast are healthy like my Banana Oatmeal Muffins every once in awhile, I like to surprise them with some extra goodness.

I’d say a few bits of Heath bar sprinkled throughout the batter, ending with a Toffee topping, definitely scores in the Mommy baking department, plus the frugal girl in me feels a fond affection for this recipe since I snatched up 50% off Heath bars the day after Halloween. 🙂

Yes, with a recipe named Heath Bar Mini Muffins, you’d assume these would be incredibly sweet, but the batter only has 1/3 cup of brown sugar. It’s the toffee that adds the sweetness and I admit, the second batch got even more Heath bits than the first.

I double everything below and I divide the batter between mini muffins and regular sized tins, since what’s the point of one son eating 12 mini muffins? 🙂 I also can’t rave about my Non-Stick Mini Muffin Pans enough.

In fact, I used either  Silicone Muffin Pan, non stick or stone ware pans for all my muffin baking since I’ve had one too many stuck baked goods in the past.

Often I end up improvising with recipes. With this one, I’ve run out of milk before and substituted some flavored coffee creamer. It made for a wonderfully delightful change in flavor, and also add additional sweetness to the batter which our sons did not mind at all.

So enjoy some Crunchy Toffee Goodness this week, I sure will.

 

Contact Jen

Let's Be Friends

Subscribe to the Beauty and Bedlam Blog

Join my mailing list to receive the latest news and updates from Beauty and Bedlam.

You have Successfully Subscribed!