ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

French Breakfast Puffs

Yield 28 miniature muffins or 10 regular muffins

Ingredients

  • 1/3 cup butter or margarine, melted
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, melted

How to Make It

  1. Beat butter, 1/2 cup sugar, and egg at medium speed with a mixer until creamy and well blended.

  2. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon into greased miniature (1 3/4-inch) muffin pans, filling two-thirds full.

  3. Bake at 350° for 14 to 16 minutes. Remove from pans immediately.

  4. Combine 1/4 cup sugar and cinnamon. Dip tops of muffins in 2 tablespoons melted butter and then in sugar mixture.

  5. Note: Batter may be baked in regular muffin pans for 20 to 25 minutes.

Virginia Cookery, Past and PresentOlivet Episcopal Church Women