My mother was a great baker, she always baked every evening, so that we would have something delicious to bring to school the next day. Back in the olden days, we actually walked and during those walks, we ate our breakfast, as we were always running late. On Sunday night, I remember her baking, and we would always have muffins, and we would bring them to our walk to school on Monday mornings. This was great because Monday’s for most people are slowly starting days. So, having a portable breakfast was important, and since I’m old, we didn’t own a microwave or eat frozen foods. So, having an on the go-to breakfast was excellent in my eyes.
My kids have the same problem on all of the days of the week, we are always running late. My youngest son has a half an hour drive to school, so he always eats in the car. My oldest one is barely making it to school on time, so he eats, as my husband drops him off. Both my husband and I try to gulp our coffee down during the commutes. He eats on the way to work, I prefer to wait and eat alone when I get home. And I usually sit and figure out what I am going to make for my blog that day.
Don’t Forget To Pin—
- 6 tablespoons melted butter
- 6 tablespoons brown sugar
- 1/4 cup diced pecans
- 1 package Crescent dough sheet
Start by mixing the brown sugar and butter together.
Mix in the pecans.
Spray your muffin tin with non-stick cooking spray or olive oil spray.
Place a tablespoon of the butter, pecan and brown sugar mixture into the tin. If you have extra distributed it among the muffin tins until you use to use it.
Cut the dough into 8 equal pieces, and place it into the muffin tin, on top of the mixture.
Air Fryer for 5 minutes at 330, then when the top is golden brown, flip them and air fry for another 4 minutes.
Plate, serve and enjoy!