Monday, August 10, 2020

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........

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August 2020: French Baking

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

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
Created using The Recipes Generator

16 comments:

  1. These are the cutest little breakfast treats! What a perfect brunch idea - my daughter would have a blast helping me make a batch of these!

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  2. Like little cinnamon sugar doughnut holes!! These sound perfect for the students.

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    Replies
    1. One of them commmented that he felt like he was just at the cider mill LOL.

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  3. Ooh, I love that cinnamon sugar coating! My kids would absolutely love these for breakfast.

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  4. I want some breakfast puffs!!! Wonder if I can get B.O.B. Bob to make me some...probably won't happen!!!

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  5. Can I come over for breakfast? I feel like it's the kind of treat that is hard to stop eating!

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  6. Oh! How I love those cinnamon sugar coated puffs, perfect for breakfast or even Hi tea party.

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  7. These sound like a great tea/coffee time treat.

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  8. Oh wow, I have tried this ones and they were just wow. After seeing your post, I am wondering why I did not made this. Now I have bookmarked this to try soon, as my kids would love this

    ReplyDelete

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