Friday, May 15, 2015

French Breakfast Puff

Ahhhh... How could I ever forget about the French Breakfast Puff?! I learned how to make these in my 6th grade Home Economic Class. Actually it’s the first thing I learned how to make ever. And hey, if my 11-year self could make these then surely anyone can.

Soft, sweet, and delicate pastry perfectly pared with a nice cup of coffee or tea. Quick and easy to whip together with simple staple ingredients sure to please.  Make these for breakfast ASAP! J 

Makes 9 muffins

1/2 cup sugar
1/3 cup butter
1 egg
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
For the topping:
6 Tbsp. butter
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees.
In a bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
Cream together the sugar, butter and egg in a mixer. Add sifted flour mixture to the creamed mixture alternately with milk, beating well after each addition.
Fill greased muffin tins. Bake at 350 for 20 to 25 minutes.

For the topping:
Mix together the cinnamon and sugar.
Remove muffins from the pan while they are still warm, and immediately dip them in the melted butter. Then roll the butter-covered muffin in the cinnamon sugar mixture. Serve warm.


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