Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These breakfast treats have the flavor and texture of cake doughnuts but are as easy to make as muffins. Top them with Land O Lakes® Butter with Canola Oil.
Heat oven to 375°F. Grease 12-cup muffin pan; set aside.
Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.
Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add egg mixture; stir just until combined.
Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted comes out clean.
Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.
Dip tops of warm muffins into melted butter, then into cinnamon sugar mixture.
Serve warm with Butter with Canola Oil.
Dietary Fiber: <1g
This was fast and easy to make, and more importantly, my kids liked them a lot. I substituted coconut milk because I was out of cow's milk; I doubt it made much difference but I will try it again with cow's milk to check.
I made these muffins a couple of months ago, when I found the recipe in one of your little pamphlet mailers. I just wanted to let you know, that they were so good! They tasted like tiny cinnamon coffee cakes. Any leftover muffins can easily be reheated in the microwave, for a warm treat anytime. I plan on making another batch very soon. Just be careful not to eat too many. They are that good!
While these are very good, they are no where near a doughnut consistency. They are more like a scone than anything else. I was really looking for something more doughnut like. However, I'm going to remake these add some mix ins to make easy scones!
These were great!!!! As for Dixie, try letting your muffins sit in the pan to cool for 2-5 minutes, then loosen with a small spatula or knife. They should pop out.
These are so good! Using everyday ingredients and made so quickly. But, I would use half of the topping ingredients as it made so much more than I needed. I will certainly make them again!
These are the French Breakfast Puffs I grew up with. It was in a Betty Crocker Cookbook from the 1960's. They are light and so very good. We like them warm right out of the oven. I don't know why Dixie had such a problem getting them out of the muffin pan. Mine always come right out. Sometimes it is smart to run a knife between the muffin and the pan first.
My mother made these every Christmas morning with hot chocolate for while we opened our presents. I continued the tradition and make them every morning as well! These have been around forever and are the best!!!! I also keep for Easter and Thanksgiving, making them pretty special.
These were a disappointment. Although I sprayed the muffin tin well, the dough stuck in the pan and came out of the pan in crumbles. Feel like I wasted 2/3 c. butter, and now I have cinnamon-sugar to use for cinnamon toast (which my family doesn't like).
This recipe is a 10. Easy and delicious .... Sent some over to my neighbor and when she called me all she said was OMG!!!!! Just became my favorite muffin. Right up there with your sugar dipped blueberry muffins.. OK, I love them both . Will make again and share with my friends.Sue S. Haverhill Ma
Made them....Loved them....very easy recipe.....I made a few adjustments....1. I added almond extract to the mix and sliced almonds on top...2. I poured the butter over the puff in the pan while hot then toss them in the cinnamon and sugar....it just makes a good puff better..
Made these just as directed, with a minor addition of pumpkin pie spice and omitted nutmug as it is in the pie spice mix. My husband rarely eats muffins, but he ate more than I did.Will definitely make these again.
These were very good, but I don't think they taste exactly like a doughnut. They remind me more of the cake-like muffins from the grocery store. Like other reviewers I added a tsp. of vanilla, but I also omitted the nutmeg because I don't like nutmeg. To cut back on butter, I sprayed the warm muffins with butter and then dipped them in half the amount of sugar and cinnamon called for and still had a little left over. Also, I baked mine at 350 degrees for 19 minutes since I think 375 is often too high for baked goods. They do look like the picture and I would make them again!
I mae these this morning for my hubby and the shop guys, and they were a hit I will make these again for sure I have to agree with the snickedoodle comment taste just like them
These are excellent! I made this recipe using the ingredients/amounts as listed and they were delicious - like a Snickerdoodles Doughnut! I had whole nutmeg on hand so used "fresh ground", and used a non-stick mini-muffin pan to produce a batch of 22 "two-bite wonders". (a cookie dough scoop worked perfectly - mine needed 12 min. @ 375). I am sharing this recipe with family & friends and this one goes in my "keeper" file. :)
My kids loved this! I added the suggested additional 1/4 tsp. of nutmeg and added the vanilla. I baked the muffins in the mini cupcake tin. I also used less butter and sugar to dip the muffins in. Very good! definitely a keeper!
My husband and I loved these and the recipe was easy to follow. Also Land of Lakes butter with canola oil is what I use all the time.
This recipe came from a Better Homes and Gardens magazine in the 70's why is Land O lakes publishing it as if it is their own ?
You won't believe how much they taste like a cake donut and how simply delicious they are....try to eat just one....you can't...they are that tasty. I took the suggestion of another review and added the extra 1/4 teas of nutmeg because my family likes nutmeg and also added the teas. of vanilla. These are definitely a KEEPER!!!! And so easy to make and you would most likely have everything on hand to make them. Don't hestiate to try this recipe. You won't be sorry!!!!!!!!!!
This is an AMAZING recipe! I love it! The muffins disappeared almost as soon as they came out of the oven. My family loves these "donuts". They are as close to donuts as you'll ever get when making them in the oven. I will definitely be making them again. I made most of these muffins in a small muffin pan which made them the perfect size to bite. I cooked them for about 6-7 min for the mini muffin pan. I used Crisco to grease the pans and they slipped right out. Definitely recommend this recipe!
This is easy and the taste is very much like a cinnamon cake donut. These muffins are great warmed with a cup of coffee,tea or hot chocolate. My neighbors all want the recipe.
Make a double batch of this and made exactly two dozen. I took them to work for a breakfast party and they were a hit! If you closed your eyes and took a bite, you would think it was a doughnut! I will def. be making these again.
I followed the recipe to the "t" and found that the flavor was good, but they were too dense for me; wish they had been fluffier.
Taste just like a doughnut. Followed recipe exactly. Used a nonstick muffin pan and they came out with ease.
Increased the nutmeg by 1/4 stp and added 1 tsp. of vanilla. Used cupcake papers for ease in baking and cleanup. Spooned melted butter over tops and sprinkled cin/sugar over muffin. This recipe doubled with ease.
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