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.
Enjoy!
