Tuesday, October 14, 2008
Cara Thrace--you are the harbinger of death-- (10/14 and 10/21)
Either Starbuck is, or these are. They're rolled in butter, then cinnamon sugar. I made these today while procrastinating on a paper...thanks, Pioneer Woman. 
French Breakfast Puffs
(adapted slightly from original recipe)
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
Stir together flour, baking powder, salt, and nutmeg. Set aside. 
In a different bowl, cream together 1 cup sugar and butter, then add eggs and mix. 
Add flour mixture and milk alternately to creamed mixture, beating well after each addition. 
Fill prepared muffin cups 2/3 full. 
Bake at 350 for 20-25 minutes or until golden. 
In a bowl, melt butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
They're pretty good. Even my dog agrees--which is why I made this recipe twice in a week. She ransacked and ate BOTH BATCHES! 
I guess I should be grateful...but it's mostly resent.
French Breakfast Puffs
from the Pioneer Woman
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup butter
2 eggs
1 cup milk
Topping
1 cup sugar
3 teaspoons cinnamon
1 stick butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and butter, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
No comments:
Post a Comment