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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!


3 comments:

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

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

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