Friday, August 1, 2008

French Puffs, the customizable muffin

Growing up, my husband's mother made "French Puffs," and old Betty Crocker recipe, for special occasions. Inspired by Peter's fond memories of these muffins, I decided to get the recipe and make them for his birthday. They were a little kids dream muffin: drenched with melted butter then rolled in cinnamon/sugar. What I like most about the recipe, though, is that it's so easily customizable! Stay tuned for interesting variations by yours truly.

French Puffs:
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Heat over to 375. Grease bottoms only of 12 medium muffins cups. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy.) Fill muffin cups about 3/4 full. Bake until golden brown, about 15-20 minutes. Immediately remove from pan and roll hot muffins in about 1/2 cup butter or margarine, melted, then in mixture of 1/2 cup sugar and 1 tsp. ground cinnamon.

Her note: They are pretty rich with all that butter. They reheat okay, but are best when fresh. So if you want, you could cut the butter and cinnamon sugar in half, and only roll half of the muffins. The plain muffins reheat better and are great with just butter and jam or honey.

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