Best French Breakfast Puffs Recipes

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 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:

• 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:

• 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.

FRENCH BREAKFAST PUFFS/MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease muffin tins with cooking spray.
• In a bowl, sift together the flour, baking powder, salt and nutmeg.
• In a food processor, with steel blade, pulse the cold butter with the 1/2 cup sugar with on/off method, until creamed; add in the egg and vanilla, mix until combined.
• Feed alternately through the tube, the dry ingredients and the cream (be sure that the cream is the last ingredient to be added).
• Fill greased muffin tins 2/3 full.
• Bake for 20-25 minutes, or until golden brown.
• Remove from the muffin tins, and roll in melted butter, then in mixture of 1/2 cup sugar, and 1 tsp cinnamon.
• NOTE: Do not roll the puffs if you do not plan to use them immediately.
• These can be frozen or refrigerated, and when reheated, roll in the butter and the sugar mixture, the puffs will get hard and crusty if rolled in the butter then reheated Serve hot-- DELICIOUS!

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.

FRENCH BREAKFAST PUFFS

Steps:

• With a mixer beat butter, 1/2 cup sugar, and egg until well blended.
• Combine flour and next 3 ingredients; add to butter mixture alternately with milk.
• Spoon into mini muffin tins filling two-thirds full.
• Bake 350 for 14-16 minutes.
• Remove immediately from tins.
• Combine 1/4 cup sugar and cinnamon.
• Dip tops of muffins in melted butter and then in the sugar mixture.

FRENCH BREAKFAST PUFFS FROM BETTY CROCKER

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 (MUFFINS)

Steps:

• Cream butter and sugar. Add the egg. Combine flour, baking powder and nutmeg. Add flour mixture alternately wit the milk. Fill greased muffin tins 3/4 full. Bake for 20-25 minutes at 350 degrees. Meanwhile, melt the butter for the topping. Combine the sugar and cinnamon. When puffs are removed fromt he oven, immediately roll in melted butter and then in cinnamon/sugar mixture.

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.

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 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:

• 1. Grease and flour dust 24 muffin tins. Using your ice cream scoop you will get 18 muffins, by hand using a tad less you can get 24. Just watch your oven as not to burn any. Blend the dry ingredients in a bowl, set aside.
• 2. ADD TO KITCHEN AIDE: 2/3 Cup Crisco vegetable shortening 1 Cup Granulated Sugar Cream but do not over mix.
• 3. AFTER CREAMED, ADD TO MIXER ON MED LOW: 2 Eggs (room Temperature. Alternate in your mixer the dry ingredients with 1 cup 2% milk. I use whole milk, but 2% works well.
• 4. Fill the muffin cups using a standard size ice cream scoop (almost to the top), then bake in a 350 at degrees for 20-25 minutes, or until golden on the edges, the top will be very light in color.
• 5. In a glass bowl, melt 2 sticks of unsalted real butter. In another container, combine 1 cup sugar and cinnamon
• 6. Roll a warm (NOT HOT) muffin around in the melted butter. Just make sure to coat the entire muffin top to bottom.
• 7. begin rolling the muffin in the cinnamon sugar mixture doing one at a time. Don't rush this step, take your time and get them completely covered. It can be helpful to have two people doing this...less mess. Just have one do the butter job and the other roll in the sugar cinnamon mixture.

FRENCH BREAKFAST PUFFS

Steps:

• 1. Preheat oven to 350. Lightly grease 12 muffin cups.
• 2. In a large bowl, stir together flour, baking powder, salt, and nutmeg. Set aside.
• 3. In another large bowl, cream together sugar and shortening. Add the eggs and mix again. Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition. Make sure you beat well.
• 4. Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, til golden. Remove muffins from pan and set aside
• 5. To make coating, melt butter in a bowl or glass pan. In another container, mix the sugar and cinnamon. Dip warm muffins in butter, coating thoroughly, then roll in the cinnamon sugar mixture. Don't be afraid to really coat them with lots of sugar and cinnamon.
• 6. Cinnamony sweet perfection. The deliciousness of these beauties is incredible. After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of life. And we can all appreciate that! Makes 12

FRENCH BREAKFAST PUFFS

Steps:

• 1. Lightly grease twelve 2 1/2" muffin cups; set aside. In a large mixing bowl, combine flour, the 1/2 c. sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. 2. In another bowl, beat egg slightly; stir in milk and 1/3 c melted butter. Add egg mixture to the flour mixture. Stir just until moistened (batter may be lumpy). 3. Fill prepared muffin cups about 2/3 full with batter. Bake at 350 degrees for 20-25 minutes or until golden. 4. Meanwhile, in a shallow bowl, combine the 1/4 c sugar and cinnamon. Immediately dip tops of the hot muffins into the 1/4 c melted butter, then into the cinnamon-sugar mixture till coated. Serve warm.