FRENCH BREAKFAST PUFFS
This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.
Provided by Betsy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
- In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 29.5 g, Cholesterol 16.3 mg, Fat 11.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 214.2 mg, Sugar 17.3 g
FRENCH BREAKFAST PUFFS FROM BETTY CROCKER
This Betty Crocker recipe came from a flyer in the flour package back in the 1960's. These cinnamon biscuit puffs are simply delightful. The biscuit type puffs melt in your mouth. Great for breakfast or a snack. Best served hot but they go well in lunch boxes, too. Use a very good cinnamon and real butter for fantastic...
Provided by Kathie Carr
Categories Other Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 degrees. Grease 12 medium muffin cups. Mix butter, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt, 1/4 teaspoon cinnamon, and nutmeg alternately with milk. Divide batter evenly among muffin cups.
- 2. Bake 20 to 25 minutes or until golden brown. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
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!
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
CARAMEL-SPICE FRENCH BREAKFAST MUFFINS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 19 g, TransFat 1/2 g
FRENCH CINNAMON MUFFINS
Melt-in-your-mouth sugar and cinnamon muffins get dipped in more cinnamon and sugar-yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Grease bottom only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In large bowl, stir together flour, 1/2 cup sugar and 1/4 teaspoon cinnamon.
- In small bowl, mix milk, 1/3 cup melted butter and the egg until well blended. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.) Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 15 to 18 minutes or until golden brown. Meanwhile, in small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon.
- Remove muffins from muffin cups. Dip tops of warm muffins into 1/4 cup melted butter; dip into sugar-cinnamon mixture. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 13 g, TransFat 0 g
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
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
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