Aug 22, 2012

French Breakfast Puffs


You will definitely love these. If your wanting something a little special and super easy for breakfast or brunch, this would fit the bill. How can you go wrong when something is rolled in butter, that's right rolled slowly in butter and then cinnamon sugar. You will want to tuck this recipe away so you can make these for Thanksgiving or Christmas morning. I know, I know, that's a ways off. Just saying.

Fresh nutmeg makes all the difference in these puffs (and in anything else that requires nutmeg), so I always buy whole nutmeg and have it on hand and grate it myself. Also these must be eaten warm, definitely must be warm, did I mention they must be warm, so if you are making them in advance, reheat them in the oven before serving.

I make something very similar when we have our first snow for Mr. B. They are called Spice Puffs only they are a yeast dough and also rolled in butter and cinnamon sugar. It's my mother-in-laws recipe and he loves that. I had the best mother-in-law ever. She never spoke a cross word to me, ever. Loved her. This year I promise to post it when we have our first snowfall. You're going to want those also.



Muffins:

1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon freshly grated nutmeg. If you don't have fresh, use 1/2 teaspoon grated nutmeg.
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/3 cup (a little more than 5 tablespoons) butter, melted
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Lightly spray eight spaces in a cupcake tin with baking spray and set aside.

In a large bowl, whisk together flour, sugar, baking powder, nutmeg and salt. In a separate bowl whisk together the egg, milk, melted butter, and vanilla until well combined. Add the wet mixture to the dry ingredients and mix with a whisk just until well combined.

Fill each of the eight muffin cups with 1/4 cup of batter. Bake for 18-20 minutes, until they are puffed and golden.

Coating:

1/2 cup sugar
1 teaspoon cinnamon
3/4 stick butter, melted

Combine sugar and cinnamon in a small bowl and melt the butter in another bowl. When the muffins are cool enough to handle, but still hot, roll them into the melted butter and then in the cinnamon sugar. Serve warm.

Makes 8 cupcake size muffins.


Recipe from Pioneer Woman.




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