FRENCH BREAKFAST PUFFS
Steps:
- Preheat oven to 350 degrees. Lightly grease 12 muffin cups.In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
FRENCH BREAKFAST MUFFINS
These muffins are delicious! The cinnamon sugar topping flavors them perfectly. This is my 10 year old brother's favorite recipe (he even makes them on his own from time to time).
Provided by Kelly
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 25.2 g, Cholesterol 43.4 mg, Fat 11 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 6.8 g, Sodium 152.1 mg, Sugar 13.1 g
FRENCH BREAKFAST PUFFS/MUFFINS
A French coffee house treat prepared in a flash with a food processor, then baked and rolled in a delicious butter sugar and cinnamon mixture :)
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease muffin tins with cooking spray.
- In a bowl, sift together the flour, baking powder, salt and nutmeg.
- In a food processor, with steel blade, pulse the cold butter with the 1/2 cup sugar with on/off method, until creamed; add in the egg and vanilla, mix until combined.
- Feed alternately through the tube, the dry ingredients and the cream (be sure that the cream is the last ingredient to be added).
- Fill greased muffin tins 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- Remove from the muffin tins, and roll in melted butter, then in mixture of 1/2 cup sugar, and 1 tsp cinnamon.
- NOTE: Do not roll the puffs if you do not plan to use them immediately.
- These can be frozen or refrigerated, and when reheated, roll in the butter and the sugar mixture, the puffs will get hard and crusty if rolled in the butter then reheated Serve hot-- DELICIOUS!
Nutrition Facts : Calories 767.4, Fat 43.5, SaturatedFat 26.9, Cholesterol 159.3, Sodium 796.2, Carbohydrate 88.6, Fiber 1.8, Sugar 50.4, Protein 7.8
FRENCH BREAKFAST PUFFS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 puffs
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
- In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
- Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
- To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
- Dip the warm muffins in the butter, coating thoroughly.
- Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!
FRENCH BREAKFAST PUFFS
Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
- Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown.
- Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Puff, Sodium 180 mg
MINIATURE FRENCH BREAKFAST MUFFIN PUFFS
I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note.
Provided by Jen T
Categories Breads
Time 25m
Yield 36-48 puffs
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease bottoms of 36-48 small muffin cups.
- Mix shortening, 1/2 c sugar, and egg thoroughly.
- Sift together flour, baking powder, salt and nutmeg.
- Stir flour mixture and milk alternately into sugar/shortening mixture.
- Fill greased muffin cups 2/3 full.
- Bake 15 minutes or until golden brown.
- Dip immediately in melted butter, then in mixture of cinnamon/sugar.
- Serve hot.
Nutrition Facts : Calories 76.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 10.9, Sodium 63.2, Carbohydrate 9.8, Fiber 0.2, Sugar 5.6, Protein 0.8
FRENCH BREAKFAST PUFFS
I just discovered this in Betty Crocker's baking classics. This should be illegal. It's a cross between a donut, a muffin, and cinnamon toast. I used butter, and I rolled the entire thing (top, bottom, and sides) in butter and in cinnamon sugar when it came out of the oven. This is way too simple to make and way too delicious. This is dessert to me...I wouldn't make it for breakfast, but it's good no matter what.
Provided by AmyZoe
Categories Quick Breads
Time 40m
Yield 15 muffins, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Grease 15 muffin cups, 2 1/2 x 1 1/4".
- Mix shortening, 1/2 cup sugar, and the egg.
- Stir in flour, baking powder, salt, and nutmeg alternately with milk.
- Fill muffin cups about 2/3 full.
- Bake until golden brown, 20 to 25 minutes.
- Mix 1/2 cup sugar and the cinnamon.
- Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture.
Nutrition Facts : Calories 379.6, Fat 21.5, SaturatedFat 10, Cholesterol 59.1, Sodium 311.9, Carbohydrate 44.1, Fiber 0.8, Sugar 25.1, Protein 3.8
FRENCH BREAKFAST MUFFINS
These are a delighful muffin suitable for Sunday mornings. I got the recipe from a FamilyFun magazine. Tasty!
Provided by Jennifer R
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Begin by mixing all the dry ingredients together for the muffins.
- Mix all the wet ingredients together in a separate bowl.
- Combine the wet and dry ingredients, just until mixed - don't overmix!
- Pour into muffin tins that are greased with butter ONLY on the bottoms.
- Place into preheated oven - 375 degrees.
- Bake for 15 minutes, then turn them and bake for 5 minutes more.
- Let muffins cool slightly, then remove from muffin tins.
- Put the topping ingredients into 2 bowls. Roll each muffin top in the butter then the cinnamon-sugar mix.
- Eat while still warm.
Nutrition Facts : Calories 241.4, Fat 9.1, SaturatedFat 5.6, Cholesterol 39.1, Sodium 257.9, Carbohydrate 37, Fiber 0.8, Sugar 19.5, Protein 3.5
FRENCH BREAKFAST PUFFS
"Rather than serve typical pastries, I like to make these light tender treats when I have guests at breakfast," writes Kimberly Flora from Peru, Indiana. "Everyone enjoys their sweet cinnamon and sugar coating."
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk. , Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan., Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 199mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FRENCH BREAKFAST PUFFS
Make and share this French Breakfast Puffs recipe from Food.com.
Provided by NovaLee
Categories Quick Breads
Time 36m
Yield 28 miniature muffins
Number Of Ingredients 11
Steps:
- With a mixer beat butter, 1/2 cup sugar, and egg until well blended.
- Combine flour and next 3 ingredients; add to butter mixture alternately with milk.
- Spoon into mini muffin tins filling two-thirds full.
- Bake 350 for 14-16 minutes.
- Remove immediately from tins.
- Combine 1/4 cup sugar and cinnamon.
- Dip tops of muffins in melted butter and then in the sugar mixture.
Nutrition Facts : Calories 77.4, Fat 3.4, SaturatedFat 2.1, Cholesterol 15.2, Sodium 92.4, Carbohydrate 10.8, Fiber 0.2, Sugar 5.4, Protein 1.1
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