As you can tell by now I kinda like baking more than cooking…probably because I’m better at it…. For Christmas my mother-in-law got me the first Pioneer Woman cookbook. Today I actually used it! I made the French Breakfast Puffs recipe. They are SOOOOOO yummy!!!!! I don’t want to know the calorie info, but that is general thing with Pioneer Woman, enjoy and don’t ask for numbers. 😉
There was a few things though that I’d change about the recipe. So in parenthesis is what I’d change it to. I’d do this because I had A LOT of dough left over and coating for the muffins and I really dislike being wasteful. So pretty much I’d cut the recipe by a third.
Puffs:3 (2) cups all-purpose flour3 (2) teaspoons baking powder1 (2/3) teaspoon salt1/2 teaspoon ground nutmeg1 (2/3) cup of sugar2/3 (estimated 1/3 less of this) shortening (I used butter)2 eggs1 (2/3) cup milk
Coating:1/2 pound or 2Â sticks (1/2 cup)Â butter 1 1/2 (3/4) cup sugar3 (1 1/2) teaspoons ground cinnamon
Directions:
- Preheat oven at 350F. 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 (or butter).
- 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 for 18-25 minutes, until golden. (Stick a tooth pick in the center. They are done when it comes out clean.) Remove the muffins from the pan and set aside
- To make the coating, melt the butter in a bowl. 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 them. (Fun place for kids to help.)
Hint: After cooling completely these muffins can freeze and reheat well later. 🙂
