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Sunday, October 5, 2014

French Puff Muffins




We love muffins!  Once in a while, for special occasions, we make these delightful French Puffs.  They are moist, tender, and just melt in your mouth.  Mmmmm!  This morning we are watching the LDS General Conference on T.V.  My kids tell me these muffins are tradition for conference mornings!  (Often, "tradition" means that we did something once and they liked it so we should do it again. )  The main recipe is in my old Betty Crocker Cookbook I got when I was married.  The cover is gone and pages wrinkled, stained, and torn, but the tried and true recipes in it are still legible. 

Give these wonderful treats a try!  They are so easy and elegant!

French Puffs

1 egg
3/4 C. milk
1/2 C. oil
2 C. flour
1/3 C. sugar
3 tsp. baking powder
1 tsp. salt

Heat oven to 400°.  Grease a tin for 12 muffins.  Beat egg,  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 20 minutes.  Immediately remove from pan.

Melt 1 cube butter in a bowl.   Place 1/2 C. sugar in a separate bowl (you can add a sprinkle of cinnamon if you like cinnamon sugar).    Roll each WARM muffin in melted butter and then coat with sugar.  Place on plate until ready to serve.  Serve warm.

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