French Breakfast Puffs (Muffins)

Once in a while my hubby will get up early and surprise us by making us breakfast.  When he does, he always make these delicious French Breakfast Puffs.  A couple of these and a hot cup of coffee makes for a great start to my day.

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French Breakfast Puffs
adapted from Better Homes and Gardens New Cook Book
Yields 9-12 


Ingredients


Puffs
1-1/2 cups all-purpose Flour
1/2 cup Sugar
1-1/2 tsp Baking Powder
1/4 tsp ground Nutmeg
1/8 tsp Salt
1 Egg, beaten
1/2 cup Milk
1/3 cup Butter, melted

Topping
1/4 cup Sugar
1/2 tsp ground Cinnamon
3 tablespoons Butter, melted


Directions


1.  Preheat oven to 350 degrees.

2.  Place a mesh strainer over a bowl and add flour, sugar, baking powder, nutmeg and salt.  Gently lift strainer and sift dry ingredients into bowl.

3.  In a separate bowl, beat egg then continue beating while adding milk and butter.

4.  Make a well in the center of the dry ingredients and add the milk mixture.  Stir just till moistened.

5.  Lightly grease muffin cups or line with paper bake cups; fill 2/3 full, about 3 tablespoons.

Note:  Using a 2-inch ice cream scoop to scoop the batter will ensure that all muffins are the same size.
I also find that a darker pan works better with this recipe.  A lighter pan will require longer cooking time.

6.  Bake for 20 minutes (25 if using a light pan), or until golden and a toothpick comes clean when inserted in the center.

While these are baking, it's time to make the topping.

1.  Melt the butter in a bowl.

2.  In another bowl, mix the sugar and cinnamon.

3.  When the muffins are done, immediately dip tops in melted butter, then into cinnamon-sugar mixture.

Serve warm.

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Enjoy!