Breakfast French Puffs

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        I’ve been wanting to make these since someone gave me the recipe a few weeks ago from this site. They looked so beautiful in the picture, just perfect for brunch.

        What attracted me to the recipe in the first place, is that it doesn’t have a lot of sugar in the batter. You can sort of control  how much sugar you want on top, if any. So if you are trying to cut back on sugar consumption, this recipe is good for you. If you want to, sprinkle the top with just some cinnamon to cut  the sugar completely.

        Next time, I’m trying this recipe with whole wheat flour and raw sugar to see what happens. Maybe I’ll even use half the amount of sugar. I think it can handle it.

       Even though it looks like a muffin, the texture doesn’t resemble one. It has more of a bread texture, similar to an english muffin.

Enjoy them with a cup of tea!

Flour 1 1/2 cups

Sugar 1/2 c

1 1/2 tsp Baking Powder

a pinch of ground Nutmeg

 1/8 tsp salt

1/2 tsp vanilla

1 egg

Milk 1/2 cup

melted Butter 1/3 cup

Sugar 1/4 cup

1/2 tsp cinnamon

melted Butter 1/3 cup

-Preheat oven to 350 degrees.

-Combine flour, 1/2 cup sugar, baking powder, nutmeg and salt in a bowl. In a separate bowl combine vanilla, egg, milk and melted butter. Add egg mixture to flour mixture and mix just until blended.

-Lightly grease muffin cups or line with muffin papers. Fill 2/3 full with batter. Bake 20-25 minutes.

-In the meantime, melt butter. In a separate bowl combine sugar and cinnamon.

-Allow muffins to cool for at least 10 minutes. Roll muffin tops in butter, then sugar.