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Name: FRENCH BREAKFAST PUFFS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 easpoonnutmeg optional; 2/3 upbutter at room temperature; 1 cup sugar; 2 eggs, at room temperature; 1 cup milk at room temperature; 1 teaspoon pure vanilla extract; FOR THE TOPPING:; 1/3 upmelted butter; 3/4 upsugar; 1 1/2 teaspoons cinnamon

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INGREDIENTS

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 easpoonnutmeg optional
2/3 upbutter at room temperature
1 cup sugar
2 eggs, at room temperature
1 cup milk at room temperature
1 teaspoon pure vanilla extract
FOR THE TOPPING:
1/3 upmelted butter
3/4 upsugar
1 1/2 teaspoons cinnamon

INSTRUCTIONS

Preheat oven to 350°F.

Generously grease muffin cups with butter.

In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.

In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy.

Blend in eggs until well incorporated.

Slowly mix in flour mixture, alternating with milk, until all ingredients are blended.

Stir in vanilla.

Divide batter between muffin cups so that they are about ? full. L

Bake until edges are starting to turn golden and a toothpick inserted in center comes clean, about 20 to 25 minutes.

While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl.

As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan.

Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated.

Serve warm.

NOTES

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FRENCH BREAKFAST PUFFS

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 easpoonnutmeg optional
2/3 upbutter at room temperature
1 cup sugar
2 eggs, at room temperature
1 cup milk at room temperature
1 teaspoon pure vanilla extract
 FOR THE TOPPING:
1/3 upmelted butter
3/4 upsugar
1 1/2 teaspoons cinnamon

Preheat oven to 350°F. 
Generously grease muffin cups with butter.

In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.

In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy.

Blend in eggs until well incorporated.

Slowly mix in flour mixture, alternating with milk, until all ingredients are blended.

Stir in vanilla.

Divide batter between muffin cups so that they are about ? full. L

Bake until edges are starting to turn golden and a toothpick inserted in center comes clean, about 20 to 25 minutes.

While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl.

As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan.

Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated.

Serve warm.

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Nutrition

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Serving Size: 1 (847g)
Recipe Makes: 1

Calories: 1861
Calories from Fat: 20 (1%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 9.8mg		3 %
Sodium 56069.6mg		1933 %
Potassium 414.3mg		11 %
Total Carbohydrate 465.4g		137 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 463.3g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1861

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