The holidays are for eating, drinking and perhaps dreaming and planning for some future Spring garden. On these cold winter mornings, it’s nice to get up early and bake something that will make your house smell like your childhood holiday.
CINNAMON BREAKFAST PUFFS
1/3 c. unsalted butter
½ c. sugar
1 large egg, room temperature
1 ½ c all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
¼ t nutmeg
¼ t allspice
1 pinch ground cloves
1 pinch ground ginger
1 tsp finely grated orange zest
½ c whole milk, room temperature
CINNAMON SUGAR COATING
6 T butter, melted
½ cup sugar
1 tsp. ground cinnamon
In a heavy bottomed saucepan, melt the 1/3 cup of butter and cook over medium-high heat, stirring frequently until browned and nutty smelling. Pour into a medium mixing bowl and allow it to cool to room temperature
In the meantime, heat the oven to 350. Grease and lightly flour a 12 cup muffin tin.
Add the sugar and egg to the cooled butter and beat with an electric mixer until light and fluffy, about 6 minutes.
In a small bowl, combine the flour, baking powder, salt, spices and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating until fully combined after each addition.
Divide the batter evenly into the muffin cups. Bake until golden grown about 20-25 minutes
While the puffs are baking, put the melted butter into a shallow bowl and combine the sugar and cinnamon in another one. When the puffs are finished baking, use a knife to take them out of the muffin tin.
One by one dip each I the melted butter, covering the entire surface and then roll in the cinnamon sugar. Transfer to a festive platter and serve warm.
Photo Credit: Cinnamon Breakfast Puffs, Creative Commons, the return of the egg puffs! by Jessica Wilson is licensed under CC BY-NC-ND 2.0
Leave a Reply