French Breakfast Puffs | Denver Wedding Photographer | Albuquerque Wedding Photographer | Denver Wedding Photographers

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. ;)

frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers
frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers
frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers
frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers
frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers
frenchbreakfastpuffs | Denver Wedding Photographer | Denver Wedding Photographers

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 2 sticks (1/2 cup)  butter 1 1/2 (3/4) cup sugar3 (1 1/2) teaspoons ground cinnamon

Directions:

  1. Preheat oven at 350F. Lightly grease 12 muffin cups
  2. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
  3. In a separate large bowl, cream together the sugar and shortening (or butter).
  4. Add the eggs and mix again
  5. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition
  6. Fill the muffin cups two thirds full.
  7. 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
  8. To make the coating, melt the butter in a bowl. In a separate container, combine the sugar and cinnamon.
  9. Dip the warm muffins in the butter coating thoroughly.
  10. 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. :)