Tuesday, February 16, 2010

French Breakfast Puffs #30

I love breakfast food. Eggs, pancakes, bacon, biscuits, gravy, etc. etc. I'm so happy to be trying two of the Pioneer Woman's breakfast dishes today for lunch. This snow has got to stop or I'm going to gain 10 pounds!

The case:

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup sugar
2/3 cup nonhydrogenated shortening, at room temp
2 eggs
1 cup milk

For cinnamon sugar crust:
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks of butter

1. Spray muffin tin (12 muffin size)with cooking spray
2. Preheat oven to 350 degrees.
3. Whisk together in a bowl: flour, baking powder, salt, and nutmeg. Set aside.
4. In another bowl, with a mixer or a whisk, cream together one cup of the sugar and the shortening.
5. Add the eggs and mix to combine.
6. Add half of the flour mixture and mix in, then half of the milk and mix in. Continue with the other halves, mixing until completely combined.
7. Pour batter into prepared muffin cups to just over half full. (You don't want these going up over the top of your pan too far or they'll fall apart when you roll them around in the butter later.) I used an ice cream scoop to get even amounts and quick release into the muffin cups.
8. Bake for 20-25 minutes (about 12-15 minutes for mini muffins) until tops are golden.
9. While the muffins are baking, melt the butter. Place it in a bowl big enough to roll the muffins around in comfortably. In another bowl combine the remaining 1 1/2 cups sugar with the cinnamon and stir together.
10. When the muffins are out of the oven, let them cool briefly so you don't get burned. Then take the still very warm muffins and roll them first in the bowl with the melted butter, to coat on all sides. Then roll them in the cinnamon sugar completely to coat. You're going to want to eat that first one. And you should just go ahead. They smell too good not to. Repeat with remaining muffins and serve immediately.

The ruling:
Yes, you read this correctly. You roll these muffins in butter and then a cinnamon-sugar mixture when they come out of the oven! Absolutely delicious! Make sure not to put too much batter in the muffin tins like I did. The tops of the muffins kept coming off. Next time I'll use cinnamon instead of nutmeg in the batter. I'm not a big fan of nutmeg. These would be wonderful as mini-muffins- perfect for a shower or brunch.

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