Monday, March 5, 2012

French Breakfast Puffs {Muffin Monday}

We were asked to bake a couple dozen muffins to share after church on Sunday, and AnnaLynn begged for an old favorite, French Breakfast Puffs. We shared this recipe early last year as part of our Muffin Monday series and thought we'd share it again in case you haven't perused the archives.

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 egg
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
Titus 2sdays
Far Above Rubies
Tasty Tuesday
Encourage One Another
Hearth & Soul
This Chick Cooks
Raising Homemakers
Full Plate Thursday
Pennywise Platter


  1. Anonymous3/05/2012

    Oh Lisa...they look just delicious! :)


  2. My goodness, they look delicious! :)

  3. Will definitely try these. Thank you for sharing. :o)

  4. This has been one of my children's favorites for many many years! We got it out of Taste of Home at least 15 years ago I think. YUM!!

    Found you through Titus 2sday link-up. I'm hosting a link-up on Tuesdays too. Come on over and join in!

  5. Can I just say YUMMY!! Healthy and yummy. Can not wait to try this recipe. Thanks for linking up sweetie!! Blessings

  6. must try with GF flour!

  7. I can see why these lovely muffins are an old favourite - they sound so good! That is great you are able to cut the sugar back in your own recipes - you are doing such a wonderful job of making delicious healthy too. I like the nutmeg in them, it is one of my favourite spices.

    1. An old favorite, indeed! Thanks, April, for the kind words. :)

  8. Thanks, everyone, for dropping in and taking the time to leave such kind comments -- it's always nice to know you were here. :)



  9. Hi Lisa and Anna Lynne,
    I don't blame you this would be one of my favorites as well. I just love the balance of flavor in this Muffin. To have a basket of these muffins would be awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen

  10. Thanks, ladies, for your kind words. We always appreciate hearing from you and that you take the time to leave a comment. Have a great week, ~Lisa & AnnaLynn :)


Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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