Recipe: Cinnamon and Sugar French Breakfast Puff Muffin

I decided to do a little unselfish baking the other day, and make some muffins for my boys.  Sometimes I fear that my gluten intolerance is going to  keep my boys from tasting some of the more delicious parts of life.  Often when I go to the store to pick up a snack, I buy ice cream or candy that we can all eat, after all, why buy two if you only need one.  I don't often make homemade chocolate chip cookies, or bread, or muffins.  I love muffins though, I always have.  So, as a special treat for my boys, I made my all time favorite muffin recipe, Cinnamon and Sugar French Breakfast Puffs.  They are divine.  Moist muffin, dipped in butter, and rolled in cinnamon and sugar-a little bit of heaven really.

Since I'm trying to be unselfish here, I thought I'd share the recipe with you. Cinnamon and Sugar French Breakfast Puffs Printable Version

Cinnamon and Sugar French Breakfast Puffs

Ingredients:

1/3 Cup shortening

1/2 C sugar

1 egg

1 1/2 C flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 C milk

1/2 C sugar (topping)

1 tsp cinnamon

1/2 C melted butter

Preheat oven to 350 °.  Grease 15 medium muffin cups.  Mix shortening, 1/2 cup sugar, and egg thoroughly.  Stir in flour, baking powder, salt, and nutmeg alternately with milk.

Fill muffin cups 2/3 full.  Bake 20 to 25 minutes.

Mix 1/2 cup of sugar and cinnamon.

Immediately after baking, roll puffs in melted butter, and then in the cinnamon and sugar mixture.  Serve hot.

 Printable Recipe

Lemony Lemon Meringues

I love lemon, and I love meringues, so a combination of the two would have to be a home run.  We had a little lemon party with the ladies from church, and I always try to bring something gluten free (because I want to eat too!).

I decided to try out a new lemon curd recipe, and sandwich it between two small meringues.

I used the for merry meringue  recipe, omitted the jello powder, and folded in about 1 tsp of lemon zest right at the end.

The lemon curd was delicious, and it made for a perfectly satisfying treat on a hot summer day.

Simply prepare the meringues, cool, and then right before serving, spread a thin layer of lemon curd on the underside of one meringue.  Top with another meringue.

I recommend assembling the meringues right before serving.  The curd will soften the meringues quite a bit, and if you don't want a big sticky mess, I'd wait. They were delicious.


Lemon Curd
Grated zest of 1/2 lemon
1/3 Cup strained lemon juice
5 Tbsp sugar
1 egg
1/2 tsp vanilla

Combine the juice, zest, and sugar in a small saucepan, and bring to a simmer. In a small bowl, beat egg until light. Beat part of the hot lemon mixture into the egg. Add the egg mixture back into the saucepan. Cook, stirring constantly, until the mixture starts to simmer around the edges of the pan. Continue to cool, and stir an additional 15 seconds. Strain if desired. Add vanilla. Cool.

 Once again, here's the link for the meringues.

For more information on the Lemon themed meeting we had, you can find my source here.  The lemon curd recipe is adapted from the information provided in the meeting.