On most holiday mornings, we experience some sort of let-down. I think this results from years of societal pressure to exalt the "eve" rather than the day. Think of it: all of your Christmas parties and festivities absolutely must conclude before Christmas Eve. When is the largest national party held on television? When is most of the year's champagne holdings consumed? New Year's Eve.
I think we need to plan exciting and anticipated events on the actual day so we don't feel a let down on a holiday. Christmas is about Christmas day, although I much prefer the worshipful attitude of Christmas eve to the hoopla of the following day. But Christmas breakfast... well, there's something for which to be thankful. New Year's morning is filled with meaningless television and (for some) bubbling headaches. What is there to look forward to in that? Breakfast, then, can be the great equalizer, as food can be a comfort. And since I have missed the traditional turkey and dressing at every major holiday this year since Labor Day, I need some culinary stability in my life.
Special Breakfasts have lots of possibilities. Mine are limited, since I hate eggs and milk. But I do love syrup and jam! We made French Breakfast Puffs this morning, from a Southern Living Annual Recipes Cookbook (20th Anniversary Edition). If you've got it, check out page 49; if you don't, here it is. These are so simple, but I absolutely love them. If you forget the nutmeg, you've robbed yourself, as it makes the whole handful of muffin-lovin' worthwhile.
French Breakfast Puffs
1/3 c melted butter (plus more for tops)
1/2 c sugar
1 large egg
1 1/2 c flour, all-purpose
1 1/2 t baking powder
1/2 t salt
1/4 ground nutmeg
1/2 c milk
1/3 c sugar
1/2 t cinnamon
2 T melted butter
Preheat oven to 350 degrees. Grease a muffin tin pan of your choice: miniature muffins work well, baking for 14-16 minutes; regular muffin pans are supposed to bake for 20-25 minutes and only yield 10 muffins, but I don't bake them this long.
Beat first three ingredients in an electric mixer on medium speed until creamy and well blended.
Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed after each addition until blended. Spoon into greased muffin tins.
Bake at 350 for 14-16 minutes (minis) or a bit longer for regular size muffins. Remove from pans immediately.
Combine the 1/3 c sugar and 1/2 t cinnamon in a small bowl, and melt the 2 T butter in another small bowl. Dip the tops of the muffins in the butter then the sugar.
Special Breakfasts have lots of possibilities. Mine are limited, since I hate eggs and milk. But I do love syrup and jam! We made French Breakfast Puffs this morning, from a Southern Living Annual Recipes Cookbook (20th Anniversary Edition). If you've got it, check out page 49; if you don't, here it is. These are so simple, but I absolutely love them. If you forget the nutmeg, you've robbed yourself, as it makes the whole handful of muffin-lovin' worthwhile.
French Breakfast Puffs
1/3 c melted butter (plus more for tops)
1/2 c sugar
1 large egg
1 1/2 c flour, all-purpose
1 1/2 t baking powder
1/2 t salt
1/4 ground nutmeg
1/2 c milk
1/3 c sugar
1/2 t cinnamon
2 T melted butter
Preheat oven to 350 degrees. Grease a muffin tin pan of your choice: miniature muffins work well, baking for 14-16 minutes; regular muffin pans are supposed to bake for 20-25 minutes and only yield 10 muffins, but I don't bake them this long.
Beat first three ingredients in an electric mixer on medium speed until creamy and well blended.
Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed after each addition until blended. Spoon into greased muffin tins.
Bake at 350 for 14-16 minutes (minis) or a bit longer for regular size muffins. Remove from pans immediately.
Combine the 1/3 c sugar and 1/2 t cinnamon in a small bowl, and melt the 2 T butter in another small bowl. Dip the tops of the muffins in the butter then the sugar.
1 comment:
We made these today for brunch, and they were fantastic. Not as nutmeggy as we expected, and not at all puffy, but still delicious. Thanks for the tip.
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