Friday, June 4, 2010

Foodie Friday - French Breakfast Puffs


Welcome to another Foodie Friday....My DH finally has a day off after working 12 days straight.  Since we have a day of yard work ahead of us and because he loves breakfast, I wanted to make something super special for him today.  Our DDIL baked these for us when we were visiting a few weeks ago.  Oh, my!!  These are from the Pioneer Woman's cookbook but I've had them before. 

If I say warm, melt in your mouth, cinnamonny (is that a word?), sugary, and oh so easy...would I be able to entice to head to the kitchen right now?
You can because these are super simple.  Bet you have all the ingredients in your fridge and pantry so here we go:

French Breakfast Puffs

3 cups all purpose flour (always stir it up a bit and spoon lightly in your measuring cup..don't tap it down)
3 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon grund nutmeg
1 cup sugar
2/3 cup shortening (I used butter flavor Crisco)
2 eggs
1 cup milk (I used whole milk because I had some in the fridge for another recipe)


1/2 lb. (2 sticks) real unsalted butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Preheat the oven to 350 degrees.  Lightly grease 12-15 muffin cups. 
In a large bowl, stir together the flour, baking powder, salt, and nutmeg.  Set aside.

In another large bowl, cream together the sugar and shortening.

Add one half of the flour mixture, pour in all the milk and beat on low speed just until blended.  Add the remaining flour and beat well just until completely blended.

Fill the greased muffin cups 2/3 full. 

Bake for 18-25 min.  or until golden.  (I baked mine about 19 min.  Check yours with a toothpick poked in the center after 18 minutes, if it comes out clean, they're done.)

While muffins are baking, prepare the coating.  Melt the butter in a glass bowl or pan.  In a separate bowl, combine the sugar and cinnamon. 

Remove the muffins from the pan immediately.  Be careful, they're tender.  Dip the warm muffins in the butter coating completely.  (If you have a couple of kids handy, they'll love doing this job for you!)

Now roll the muffins in the cinnamon/sugar.  Make sure to coat these completely.

Now, bite into one of these warm sugary'll want to use a plate so you can catch the crumbs and shhhhh...lick the plate and your fingers.

Yes, they're that good!!

After cooling, you can freeze these and reheat later.

Edited to add:  I made these for church using a mini muffin pan.  Worked out great!  The recipe made about 28-30 minis.  Sorry, I lost count as I needed over a 100 servings.  I baked them about 11-12 min.  Be sure to check with a toothpick for doneness.

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