I’m sharing this Easy French Breakfast Puffs with Fresh Strawberries recipe with you as part of my White Lily series. A family friendly company, White Lily encourages folks to share their knowledge in the kitchen and help pass on their cooking heritage.
This recipe is perfect for that because my mother taught me how to make these when I was a little girl. They are a simple muffin, perfectly suited to a cup of coffee or juice and especially delicious when paired with fresh fruit like I’m doing here.
So let’s make some French Puff Muffins today and make sure you share the results with someone you love!
You’ll need: Self Rising Flour, Cinnamon, Sugar, Butter (or margarine), Egg, Milk, and Shortening.
The original recipe calls for nutmeg, and I made note that I don’t use it in my first cookbook (page 190) so I’ll note it here as well.
I don’t like nutmeg. I’m sure it’s very nice and comes from a lovely family and all that. I’m sure some people really enjoy being around nutmeg and that it’s parents are awfully proud. But I would rather not pursue a relationship with it at this time. Instead, I use cinnamon in it’s place. If a recipe already calls for cinnamon, I still add that as well. I really like cinnamon.
Place 1/2 of sugar, egg, and shortening in a mixing bowl.
You saw that coming, didn’t ya?
Gradually add in milk, vanilla, and flour.
Or just dump it all in like I do.
Now mix that up.
My son says that as his own exclamation before exciting news or a big reveal on some electronic device he has programmed.
so Boom! Here is our muffin batter.
Spray a muffin pan with some cooking spray.
This recipe makes 15 but I fill mine a little more and just spread it out over twelve.
While those are cooking, wash and chop up some fresh strawberries if you’d like. Sprinkle them with a little sugar to taste.
Stir to coat and set aside for a bit so the strawberries can release their juices.
Then, to make them even more saucy, smash them up a wee little bit with a fork or pastry cutter.
Stir remaining sugar together with cinnamon and place in a bowl.
Melt butter in another bowl.
Dip top of each muffin in the butter.
And then dip buttered top into cinnamon sugar mixture.
Serve with strawberries if you like, or eat plain 🙂
- 1/2 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 +1/2 cups self rising flour
- 1/4 teaspoon nutmeg I substitute cinnamon
- 1/2 cup milk
- 1 teaspoon vanilla, optional
- 1 teaspoon ground cinnamon
- 1/2 cup 1 stick margarine or butter, melted
- 1/2 cup sugar
- Preheat the oven to 350 and grease 12-15 medium muffin cups (I just divide it among twelve).
- In the bowl of an electric mixer, beat the shortening, 1/2 cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk and vanilla (if using vanilla).
- Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown.
- In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.
“On days when warmth is the most important need of the human heart, the kitchen is the place you can find it”
~E. B. White
Submitted by Jackie. Click here to submit your own.
Special thanks to White Lily for sponsoring this post.