French Breakfast Puffs

French Breakfast Puffs

A light and fluffy quick muffin topped with sugar and cinnamon

Yield: 

12 muffins

Ingredients: 

1/3 cup shortening or softened butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

Topping:

6 tablespoons butter, melted
1/2 cup sugar
1 teaspoon cinnamon

Instructions: 

1. Cream shortening and sugar. Add egg, mixing well. Stir in milk.

2. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Add to wet mixture, stirring until moistened.

3. Fill greased or paper-lined muffin cups with batter. Bake at 350 degrees for 20 minutes or until muffins test done.

4. Remove muffins from pan and allow to cool for a few minutes. Combine sugar and cinnamon in a small bowl. Dip the top of each muffin in the melted butter and then in the cinnamon sugar.

Additional Notes: 

This recipe is from Crystal Paine's e-book, "Simply Centsible Breakfasts". I (Tammy) did re-write the directions though. :)

Preparation Time: 

20 minutes

Cooking Time: 

20 minutes

Tammy's Review: 

These French Breakfast Puffs are so yummy! They are a little messy to eat, but they have a great flavor and the cinnamon-sugar topping makes them extra special! This recipe is easy to make and the puffs store well in a ziplock bag or container. My rating: 10/10

Comments

I tried these last night and they are really good. They are so light and fluffy. Almost like a doughnut. The only thing I did different is I sifted the flour because it was really clumpy.

Rating: 
5

They were very good but I would agree with Tammy that they are quite messy. I might try adding just a touch of vanilla or almond extract to these to give the muffin more flavor. The topping was excellent.

They were very easy to make, although I only got 10 muffins instead of 12. I will be making these again, thanks Tammy and Crystal!

Rating: 
5

Very easy to make, and well enjoyed at breakfast this morning!

Rating: 
5

I made these muffins for about 20 people one morning (I quadrupled the recipe), and they all were eaten! I didn't get quite 48 out of it, though. I think it was closer to 40. They are certainly not health food, though :o) Very tasty!

Rating: 
5

I actually have this ebook but never tried these muffins. I saw the picture and couldn't resist trying them. I did however make a few changes out of necessity. I substituted with home ground wheat flour. I used Sucanant instead of sugar and I used water instead of milk. Believe it or not they were wonderful!. I was so impressed. I will be making them again. I was only able to get 8 out of the recipe but usually you have to fill whole wheat muffins higher since they do not rise a whole lot. Thanks
Shorty

Rating: 
5

very good--but mine did not end up quite as light and fluffy as I hoped...I used Stevia instead of sugar and Smart Balance instead of butter so I'm guessing that did it. Any suggestions for a way to substitute and still get a pretty muffin?

Rating: 
4

These were easy to make and the family enjoyed them. A delicious muffin for any time of the day.

Rating: 
5

we had these for breakfast this morning and they were delicious, just like all of your recipes I have tried so far. I put a 9 instead of my usual 10 because although they were perfectly fluffy and the sugar/cinnamon topping was great, I thought the melted butter on top was just a little too much.
However, I will definitely be making these again! Thanks Tammy for all your great recipes :)

Rating: 
5

Made them for breafast and were gone in a jiffy!

Rating: 
5

These are yummy for breakfast on the weekend. I make before anyone gets up and almost everyone is in a good mood when they come to the table.

Rating: 
5

These taste like doughnuts in muffin form.....the only reason we didn't give it a 10 is because one of my children said it had to much sugar LOL I never thought it would happen but it did!!!

Rating: 
5

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