Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Mini French Breakfast Puffs
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 24 mini puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 220
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 96 mg
When Ree was in ninth grade, her French teacher, Madame Smith, shared this recipe with the class. Ree has loved these puffs ever since and often includes them when she is making brunch.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 24 mini puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 220
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 30 mg
- Sodium
- 96 mg
Ingredients
Puffs:
Coating:
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Directions
- For the puffs: Preheat the oven to 350 degrees F. Grease a mini muffin tin and set aside.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Add the egg and mix again. Alternate adding a third of the flour followed by a third of the milk, beating well after each addition, until both ingredients are added fully and folded together.
- Fill each muffin tin cup two-thirds full and bake until the muffins are thoroughly puffed and baked through, 14 to 16 minutes.
- For the coating: Add the melted butter to a small bowl. In a separate bowl, combine the sugar and cinnamon. Dip the warm muffins straight from the oven into the butter to fully coat. Then immediately toss and coat each in the cinnamon sugar mix. Repeat with the remaining puffs.
