This time we reduced the sugar (yep, we're cutting the sugar in our own recipe...funny how our taste buds have adjusted to less and less added sweetener); because we doubled the recipe, we used 1/3 cup Rapadura and 1/3 cup organic sugar for a total of 2/3 cup for 24 muffins -- not bad. Additionally, rather than dipping the baked muffins in butter and cinnamon sugar, we simply sprinkled them lightly with cinnamon sugar before they went into the oven.
We'll be back with a new muffin recipe in two weeks, Lord willing, but until then, please enjoy our French Breakfast Puffs (originally posted 1/31/11). Happy baking! :)
This little blue cookbook, a fixture in my kitchen for years, contains many of our family's favorite recipes. You know the recipes I mean, the ones you prepare over and over again, tweaking each to your family's liking until no other version will do. Yep, those recipes.
Among the treasured recipes in our little blue cookbook is today's muffin: French Breakfast Puffs. Cut out from who-knows-what magazine years ago, we've baked these up countless times. But this time, in keeping with our move toward a more healthful diet, we used whole wheat pastry flour, cane sugar, and raw milk. We hope you'll enjoy these as much as we do; let us know if you give them a try!
French Breakfast Puffs
makes 12 muffins
1 1/2 c. whole wheat pastry flour
1/2 c. Rapadura or organic cane sugar, or a combination of the two (this time we used 1/3 c.)
1 1/2 t. baking powder
1/4 t. nutmeg
1/8 t. salt
1/2 c. milk (raw is best!)
1/3 c. butter, melted
1/4 c. sugar
1/2 t. cinnamon
1/4 c. butter, melted
1. Preheat oven to 350F and grease muffin tin with coconut oil.
2. In a mixing bowl combine flour, the 1/2 c. sugar, baking powder, nutmeg, and salt.
3. In another bowl beat egg slightly; stir in milk and 1/3 c. melted butter.
4. Add egg mixture to flour mixture stirring just until moistened (don't over mix your muffins!).
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20 - 25 minutes or until muffins are golden.
7. While muffins are baking, prepare topping by combining sugar and cinnamon in a small shallow bowl.
8. When finished baking, allow muffins to cool slightly. Remove from muffin pan and dip tops of warm muffins first into the 1/4 c. melted butter then into the cinnamon-sugar mixture to coat top of muffin.
Best if served warm, but still delicious if saved for later. :) Enjoy!
Happily sharing with:Mouthwatering Monday
Far Above Rubies
Encourage One Another
Hearth & Soul
This Chick Cooks
Full Plate Thursday