Recipe: French Breakfast Puffs

I love how fancy these muffins sound.  They remind me of a biscuit as they are moist, yet crumbly with a light sweet taste.  The buttery cinnamon sugar topping really adds to the flavour.  They were so easy to make that I made two batches but we still ate them all in one day (and sent a few to the neighbours).  It was a great way to start the weekend :)

Adapted from Better Homes and Gardens "Our Best Recipes" page 218

FRENCH BREAKFAST PUFFS

Ribbon winners from state and country fairs across the country are some of the best recipes around.  In 1972, these marvelous muffins turned heads at the Champlain Valley Exposition in Vermont.  We were so dazzled, we included the recipe in our magazine.

1-1/2 cups all purpose-flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg

1/2 cup milk

1/3 cup butter, melted

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

Preheat oven to 350 degrees.  Grease twelve 2-1/2 inch muffin cups, set aside.

In a medium bowl, stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt.  Make a well in the center of the flour mixture.  In a small bowl, beat egg with fork, stir in milk and the 1/2 cup melted butter.  Add egg mixture to flour mixture, stir just until moistened (the batter may be lumpy).

Spoon batter into prepared muffin cups, filling each two-thirds full.  Bake for 20 to 25 minutes or until golden.

In a small bowl, combine the 1/4 cup sugar and the cinnamon.  Remove muffins from oven, remove from muffins cups (I let mine cool about a minute first so they wouldn't fall apart).  Immediately dip baked muffins into the 1/4 cup cup melted butter then into sugar-cinnamon mixture.  Serve warm.  Makes 12 muffins.

Enjoy!  Sarah