French Breakfast Puffs

On Saturday, my husband and I went and picked up my oldest niece to keep her overnight for my sister while she was in the hospital with the new baby.  Shaylynn is two years old, and I knew that trying to make pancakes with her underfoot would be quite difficult, so I got up early and made these little muffins:  French Breakfast Puffs.  They are a simple, yummy little muffin that you can make with ingredients you probably already have in your cabinet.  I get this recipe from yet another Better Homes and Gardens Cookbook, a recent one called Our Best Recipes, copywrited 2003.



  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup butter, melted


  1. Preheat oven to 350-degrees F.  Grease tweleve 2 1/2-inch muffin cups; set aside.
  2. In a medium bowl, stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt.  Make a well in the center of the flour mixture.  In a small bowl, beat egg with a fork; stir in milk adn the 1/3 cup melted butter.  Add egg mixture to flour mixture; stir just until moistened (the batter may be lumpy).
  3. Spoon batter into prepared muffin cups, filling each two-thirds full.  Bake for 20-25 minutes or until golden.
  4. In a small bowl, combine the 1/4 cup sugar and the cinnamon.  Remove muffins from oven; remove from muffin cups.  Immediately dip baked muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture.  Serve warm.  Makes 12 muffins.

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