French Breakfast Puffs #BakingBloggers

Tender buttery cake baked into muffins, dipped in additional butter and coated with cinnamon sugar.  This is definitely not diet food but it is certainly delicious food.

The Baking Bloggers are visiting France today........

August 2020: French Baking

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe ---
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla

I had originally planned on baking up something savory from France, perhaps a Cassoulet, but then my husband scheduled a CPL (Concealed Pistol License) class and I needed to make something to serve the students for breakfast.

I found this recipe, by Ree Drummond, on the Food Network website and knew they would be perfect served up with some fresh fruit, coffee and juice.  They received rave reviews.  I did adapt this recipe.  The original called for shortening in the muffins themselves.  I used butter.

#Muffins, #Cinnamon, Breakfast

Breads, Muffins

French

Yield: 12 servings

Author: Wendy Klik

Print

French Breakfast Puffs

Tender buttery cake baked into muffins, dipped in additional butter and coated with cinnamon sugar. This is definitely not diet food but it is certainly delicious food.

Prep time: 20 MCook time: 25 MTotal time: 45 M

Ingredients:

• 3 c. flour
• 3 t. baking powder
• 1 t. salt
• 1/2 t. nutmeg
• 1 c. sugar
• 2/3 c. butter, room temperature
• 2 eggs
• 1 c. milk
• 2 sticks butter, melted
• 1 1/2 c. sugar
• 3 t. cinnamon

Instructions:

1. Combine the flour, baking powder, nutmeg and salt.  Set aside.
2. In large bowl of stand mixer, fitted with the paddle attachment, cream together the 2/3 cup of butter with the cup of sugar.  Add the eggs, one at a time, beating well after each.
3. Reduce speed to low and add the flour mixture alternating with the milk in three additions beating to combine after each.  When final addition is combined, increase speed and mix well.
4. Divide the batter between 12 muffin cups that have been treated with  baking spray.  Bake in a preheated 350* oven for 20-25 minutes, until golden brown and a skewer inserted into the muffin removes cleanly.  Remove muffins from pan and set aside.
5. Place the melted butter into a bowl.  Combine the 1 1/2 cups sugar with the cinnamon and place in a second bowl. 
6. Dip the warm muffins into the butter coating completely and then roll in the cinnamon sugar until coated.   Serve while still warm.

Notes:

Adapted from a recipe by Ree Drummond found on Food Network.com

Calories

526.62

Fat (grams)

27.09

Sat. Fat (grams)

16.77

Carbs (grams)

67.65

Fiber (grams)

1.21

Net carbs

66.44

Sugar (grams)

41.90

Protein (grams)

5.28

Sodium (milligrams)

541.89

Cholesterol (grams)

100.39

https://adayinthelifeonthefarm.blogspot.com/2020/08/french-breakfast-puffs-bakingbloggers.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator