Best Miniature French Breakfast Puffs Recipes
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
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.
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