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
FINGER-LICKING GOOD MINI CREAM PUFFS
This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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
"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.
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
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
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- In a medium saucepan, heat the water, salt, and butter over medium heat until the mixture is smooth and the butter has melted. Then temporarily remove the pan from the heat and stir in the all-purpose flour. Stir the flour in until it's completely incorporated. Move the pan back to low heat and stir over the heat for a minute and a half, as the mixture pulls away from the sides and bottom of the saucepan.
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- Divide batter between muffin cups so that they are about 2/3 full. Bake until edges are starting to turn golden and a toothpick inserted in center comes clean, about 20 to 25 minutes.
- While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl. As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan. Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated. Serve warm.
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- Heat until the butter has melted, and bring to a rolling boil., Remove from the heat and add the flour all at once, stirring vigorously until the mixture smooths out and comes together into a ball; this should take less than 30 seconds.
- If needed, return the pan to the heat for a few minutes to help the batter come together., Remove the pan from the heat, and transfer the dough to the bowl of a stand mixer.
- After 7 minutes, check the temperature of the dough: you should be able to hold a finger in it for a few seconds.
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