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Friday, April 26, 2013

French Breakfast Puffs

The first time I ever encountered anything like this was in college.  My friend Danni had made a huge batch of these delicious creations to take along to a music festival.  (Lilith Fair?  Maybe.)  Then Pioneer Woman had them in her first cookbook.  I dutifully tried them with her piles and piles of butter, a la Paula Deen.  (I also made them bite-sized in a mini muffin pan.  Danger!)  This time, I made just half the batch, and made them slightly healthier and lower in fat.  Your arteries will thank you tomorrow.

French Breakfast Puffs
Adapted from Pioneer Woman
8 muffins

1 c. all purpose flour
1/2 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
scant 1/3 c. applesauce + 2 Tbsp. vegetable oil (+ 1 more Tbsp. applesauce at the end of mixing, if necessary)
1 egg
1/2 c. milk

In a large bowl, mix together the dry ingredients.  Add in the wet ones, and mix thoroughly.  The batter will be a bit stiff.  Fill a muffin tin about 2/3 of the way full with the batter, and bake at 350* for 20-25 minutes.

Now comes the fun part.  After the muffins have cooled, melt 3/4 of a stick of butter in a microwave-safe bowl.  (I guess you could do this on the stove, but really?)  In another bowl, mix together 3/4 of a cup of sugar with 1 1/2 tsp. of cinnamon.  One at a time, dip the muffins; first into the melted butter, then into the cinnamon sugar.  Let sit for a few minutes, then try not to eat the entire plate at once!


  1. Those sound really yummy! I'm seriously tempted to make them.

  2. They are really delicious! Just save them for a time that you can share them (for less guilt.. or something...) :)