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January 2019

Breakfast Recipes

Quick and Easy Recipes

RoTel Cornbread Xxxj77a

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French Breakfast Puffs Recipe

French Breakfast Puffs recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print French Breakfast Puffs recipe  PDF


1 1/2 c all purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1/2 c milk
1/3 c butter or margarine melted
1/4 c sugar
1/2 tsp ground cinnamon
1/4 c butter or margarine melted

In a mi ing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of dry ingredients.
In another bowl beat egg slightly stir in milk and 1/3 cup melted butter or margarine. Add egg mi ture to flour mi ture. Stir just till moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two thirds full with batter. Bake in 350 oven for 20 25 minutes or till muffins are golden.
Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon sugar mi ture till coated. Serve warm.

French Breakfast Puffs recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
433 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print French Breakfast Puffs recipe  PDF   Breakfast recipes RSS   New

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1 pk Dry yeast 1 c Warm water (105 to 115 F) 2 1/2 c All purpose flour 3/4 c Whole wheat flour 2 ts Salt 4 ts Cornmeal (optional) Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mi er bowl add yeast mi ture. Mi until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15 inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try a...

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