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French Breakfast Puffs recipe!

This was requested by Laurie G. on the Bronnie Chronicles posting as it was part of the breakfast menu. Lois has given me the card with the recipe so here it is, for anybody to make and enjoy. Caution!. This recipe is not compatible with any known diet, and could be hazardous to any Girth Control methods you might be currently using.

Ingredients: Muffins

1/2 C sugar 1/3 C shortening (I use Vegetable Oil) 1 Egg 1-1/2 C flour 1-1/2 tsp baking powder 1/2 tsp salt 1/4 tsp ground nutmeg 1/2 C milk Ingredients: Topping 1/2 C sugar 1 tsp cinnamon 6 tbs butter, melted

Directions; Cream together the first 1/2 c sugar, shortening, and egg. Sift together flour, baking powder, salt & nutmeg; add creamed mixture alternately with milk, beating well after each addition. Fill 10 greased muffin cups of a baking pan 2/3 full. Bake in 350 deg. oven for 20-25 minutes.

Topping: Combine remaining sugar & cinnamon. Melt butter. Remove muffins from oven, immediately dip muffins in melted butter then roll them in the cinnamon/ sugar mixture, covering the entire surface, until coated. Serve Immediately. If you don't plan to serve them right away, then re- warm them just before serving for a short while in the microwave, so that they can be served warm. MMmmm! I hope you come to lust after these as I have. I also hope you have more self restraint than I do.

John

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John
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it's official...i'm drooling.... amy in CNY

Reply to
amy in CNY

You and Lois are wonderful!!! Thanks so much. This will be served at my next quilting retreat with my girly friends. We never think about dieting on that trip!

Laurie G. in CA

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Reply to
Laurie G. in CA

Sorry to reply to my own post but I just read the recipe. You weren't kidding about the butter!!!

One question: do you just dip the top of the muffin in butter/cinnamon/sugar or the ENTIRE muffin - bottom and all?

I'm really afraid of the answer .....

Laurie

Reply to
Laurie G. in CA

snipped-for-privacy@aioe.org...

Just when you thought it was safe to go back in the kitchen. You roll the muffin around in the butter, and then I use a small measuring spoon to dust the uncovered parts until that saturated little devil is covered with cinnamon. Now maybe you will have to rethink your approach of not worrying about calories, at your quilting get together. Lois won't make them just for me as she fears I wouldn't be able to fit into the casket, if I ate the whole batch myself. You are forewarned.

John

Reply to
John

I knew you were going to say that! Fortunately (or UNfortunately) most of my quilting buddies won't think twice about the extra calories. I mean, they can devour 2 loaves of my Cheesy Bread without taking a breath......

I AM looking forward to making this recipe. I WILL make sure my insurance is up to date.......

Laurie

Just when you thought it was safe to go back in the kitchen. You roll the muffin around in the butter, and then I use a small measuring spoon to dust the uncovered parts until that saturated little devil is covered with cinnamon. Now maybe you will have to rethink your approach of not worrying about calories, at your quilting get together. Lois won't make them just for me as she fears I wouldn't be able to fit into the casket, if I ate the whole batch myself. You are forewarned.

John

Reply to
Laurie G. in CA

I made those once -- yummy! May not have been the exact recipe, but it is in one of my Betty Crocker cookbooks.

Julia > This was requested by Laurie G. on the Bronnie Chronicles posting as

Reply to
Julia in MN

and here i thought it was just the TOPS getting dipped and covered....now i need a bib! amy in CNY

Reply to
amy in CNY

It very well could be a variation of that recipe. She has had this hand written 3" x 5" recipe card, written in pencil, for as long as she can remember, and she is not sure where she first came upon the recipe. It has evolved as one of her own with the passage of time, and slight variation, of the substitution of vegetable oil for shortening, in the original. Wherever it came from it is a good one.

John

Reply to
John

They have been around for a long time but that tells you how good they are! They are a Betty Crocker standard. I have found that a lot of the old basics that get requested come from that simple classic book. (just avoid some of the

70's-80's versions where they sub bisquick in some of the classic real recipes) I wonder if you were to use less butter and just do the tops with the 'topping' and maybe fill just a tad with a sugar free jelly if they wouldn't still be greatand a little less fat? Egg beaters would probably help too. The shortening sub is good too. If someone were to make them for me I'd probably inhale them anyway around. Taria
Reply to
Taria

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