Classic French Breakfast Puffs
French Breakfast Puffs recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | all-purpose flour |
|
| ½ | cup | sugar |
|
| 1 ½ | teaspoons | baking powder |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon | salt |
|
| 1 | large | eggs |
|
| ½ | cup | milk |
|
| ⅓ | cup |
butter
or margarine, melted |
|
| ¼ | cup | sugar |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
butter
or margarine, melted |
|
Directions
In a mixing bowl combine flour, the ½ cup sugar, baking powder, nutmeg and salt. Make a well in the center of dry ingredients.
In another bowl beat egg slightly; stir in milk and ⅓ cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter.
Bake in 350℉ (180℃) F oven for 20- 25 minutes or until muffins are golden.
Meanwhile, in a shallow bowl combine the ¼ cup sugar and cinnamon. Immediately dip tops of hot muffins into the ¼ cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.
Note:
Do not roll the puffs you do not plan to use immediately. These can be frozen or refrigerated and when reheated roll in the butter and sugar mixture. The puffs will get hard and crusty if rolled in the butter then reheated.
Comments
