Miniature French Breakfast Puffs Recipes

FRENCH BREAKFAST PUFFS

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

Steps:

• Preheat oven to 350 degrees. Lightly grease 12 muffin cups.In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

FRENCH BREAKFAST PUFFS

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.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350°F. Generously grease muffin cups with butter.
• In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy. Blend in eggs until well incorporated. Slowly mix in flour mixture, alternating with milk, until all ingredients are blended. Stir in vanilla.
• 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.

FRENCH BREAKFAST PUFFS

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.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

FRENCH BREAKFAST PUFFS

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.

FRENCH BREAKFAST PUFFS

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.

MINIATURE FRENCH BREAKFAST MUFFIN PUFFS

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.

MINIATURE FRENCH BREAKFAST PUFFS

Steps:

• 1. Heat oven to 350.
• 2. Grease bottoms of 48 small muffin cups.
• 3. Mix shortening, 1/2 cup sugar and egg thoroughly.
• 4. Sift together flour, baking powder, salt and nutmeg.
• 5. Stir flour mixture and milk alternately into sugar/shortening mixture.
• 6. Fill greased muffin cups 2/3 full.
• 7. Bake 15 minutes or until golden brown.
• 8. Dip immediately in melted butter, then in mixture of cinnamon/sugar.
• 9. Serve hot.
• 10. Makes 3-1/2 to 4 dozen.

FRENCH TOAST PUFFS

Steps:

• For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
• For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
• Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
• Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
• When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.