French Breakfast Puffs

Yield: 9 giant muffins or 20 regular muffins

French Breakfast Puffs

Ingredients

  • 1 C. (230 g) butter
  • 1 1/2 C. (375 g) sugar
  • 3 eggs
  • 4 1/2 C. (560 g) flour
  • 4 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. nutmeg
  • 1 1 /2 C. (375 ml) milk
  • 1/2 C. (125 g) sugar
  • 1 T. cinnamon
  • 1/4 C. (55 g) butter, melted

Instructions

  1. Cream together the butter and sugar.
  2. Add the eggs, beating well.
  3. Combine the flour, baking powder, salt and nutmeg. Add dry ingredients along with the milk, being careful not to over mix.
  4. Fill greased or paper-lined muffin tins to the top.
  5. Bake at 350° F (180° C) 20-25 minutes for large muffins, 45 minutes for giant muffins.
  6. Remove from the pans immediately after taking them from the oven. Meanwhile combine the remaining 1/2 C. (125 g) sugar and 1 T. cinnamon. When just cool enough to touch, hold them by the bottoms and dip in the melted butter, rolling so the top is completely buttered. Immediately roll the top around in the cinnamon sugar mixture.
http://ciaofromdebbie.com/recipes/breadbreakfast/french-breakfast-puffs-recipe/

Variations

Blueberry – Omit the nutmeg; add 2 C.(200 g) fresh or frozen blueberries. Sprinkle granulated sugar on the tops before baking. Do NOT roll in butter and cinnamon sugar.

Cranberry Nut – Omit the nutmeg; add 2 C.(200 g) fresh or frozen cranberries (You may want to chop them a bit–I pulse them in the batter in my food processor as the last step. ) Fold in 1/2-1 C. (100-200 g) chopped walnuts or pecans. Do NOT roll in butter and cinnamon sugar.

Lemon – Omit the nutmeg; add in the zest of 1 lemon and 1 tsp. lemon extract. As soon as you take them from the oven, before removing them from the pans, brush them with a mixture of the juice of your lemon and 1/2 C. (125 g) sugar.

Dutch Apple – Add 2 C. peeled, diced apples (2 large apples) and 1/2-1 C. (100-200 g) chopped walnuts. Fill the muffin tins almost full and sprinkle with streusel topping before baking: 1/2 C. (60 g) flour, 1/4 C. (60 g) sugar, 1/2 tsp. cinnamon. Cut in 1/4 C. (55 g) butter.

Step-by-Step Instructions

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