French Breakfast Puffs recipe! - Page 2

> One question: do you just dip the top of the muffin in
> butter/cinnamon/sugar
> or the ENTIRE muffin - bottom and all?
> I'm really afraid of the answer <g>.....
> Laurie

> I knew you were going to say that! Fortunately (or UNfortunately) most of=

> quilting buddies won't think twice about the extra calories. I mean, they
> can devour 2 loaves of my Cheesy Bread without taking a breath......
> I AM looking forward to making this recipe. I WILL make sure my insurance=

> up to date.......
> Laurie
> > One question: do you just dip the top of the muffin in
> > butter/cinnamon/sugar
> > or the ENTIRE muffin - bottom and all?
> > I'm really afraid of the answer <g>.....
> > Laurie
> Just when you thought it was safe to go back in the kitchen. You roll
> the muffin around in the butter, and then I use a small measuring
> spoon to dust the uncovered parts until that saturated little devil is
> covered with cinnamon. Now maybe you will have to rethink your
> approach of not worrying about calories, at your quilting get
> together. Lois won't make them just for me as she fears I wouldn't be
> able to fit into the casket, if I ate the whole batch myself. You are
> forewarned.
> John

> This was requested by Laurie G. on the Bronnie Chronicles posting as
> it was part of the breakfast menu. Lois has given me the card with the
> recipe so here it is, for anybody to make and enjoy. Caution!. This
> recipe is not compatible with any known diet, and could be hazardous
> to any Girth Control methods you might be currently using.
>
> Ingredients: Muffins
> 1/2 C sugar
> 1/3 C shortening (I use Vegetable Oil)
> 1 Egg
> 1-1/2 C flour
> 1-1/2 tsp baking powder
> 1/2 tsp salt
> 1/4 tsp ground nutmeg
> 1/2 C milk
> Ingredients: Topping
> 1/2 C sugar
> 1 tsp cinnamon
> 6 tbs butter, melted
>
> Directions;
> Cream together the first 1/2 c sugar, shortening, and egg. Sift
> together flour, baking powder, salt & nutmeg; add creamed mixture
> alternately with milk, beating well after each addition.
> Fill 10 greased muffin cups of a baking pan 2/3 full. Bake in 350 deg.
> oven for 20-25 minutes.
>
> Topping: Combine remaining sugar & cinnamon. Melt butter. Remove
> muffins from oven, immediately dip muffins in melted butter then roll
> them in the cinnamon/ sugar mixture, covering the entire surface,
> until coated.
> Serve Immediately. If you don't plan to serve them right away, then re-
> warm them just before serving for a short while in the microwave, so
> that they can be served warm. MMmmm!
> I hope you come to lust after these as I have. I also hope you have
> more self restraint than I do.
>
> John
>
>
>
>
>

<http://webpages.charter.net/jaccola/default.html>

DOT-...@jjjjjjj.jjj> wrote:
> I made those once -- yummy! May not have been the exact recipe, but it
> is in one of my Betty Crocker cookbooks.
> Julia in MN
> John wrote:
> > This was requested by Laurie G. on the Bronnie Chronicles posting as
> > it was part of the breakfast menu. Lois has given me the card with the
> > recipe so here it is, for anybody to make and enjoy. Caution!. This
> > recipe is not compatible with any known diet, and could be hazardous
> > to any Girth Control methods you might be currently using.
> > Ingredients: Muffins
> > 1/2 C sugar
> > 1/3 C shortening (I use Vegetable Oil)
> > 1 Egg
> > 1-1/2 C flour
> > 1-1/2 tsp baking powder
> > 1/2 tsp salt
> > 1/4 tsp ground nutmeg
> > 1/2 C milk
> > Ingredients: Topping
> > 1/2 C sugar
> > 1 tsp cinnamon
> > 6 tbs butter, melted
> > Directions;
> > Cream together the first 1/2 c sugar, shortening, and egg. Sift
> > together flour, baking powder, salt & nutmeg; add creamed mixture
> > alternately with milk, beating well after each addition.
> > Fill 10 greased muffin cups of a baking pan 2/3 full. Bake in 350 deg.
> > oven for 20-25 minutes.
> > Topping: Combine remaining sugar & cinnamon. Melt butter. Remove
> > muffins from oven, immediately dip muffins in melted butter then roll
> > them in the cinnamon/ sugar mixture, covering the entire surface,
> > until coated.
> > Serve Immediately. If you don't plan to serve them right away, then re-
> > warm them just before serving for a short while in the microwave, so
> > that they can be served warm. MMmmm!
> > I hope you come to lust after these as I have. I also hope you have
> > more self restraint than I do.
> > John
> --
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