This recipe is exactly identical to one that I have (crazy I still have it!) from 8th grade cooking class (almost 30 years ago!!) called French Breakfast Puffs. I've always loved it, but the recipe is VERY bland without soaking the top with LOTS of butter and double dipping in cinnamon sugar. I liked the idea of making the mini muffins for my kids, so I did apply a lot of the changes suggested here, which allowed them to be yummy without as much additional sugar and butter on top (as if there isn't already enough in the recipe). I did half white flour, half whole wheat flour (in an attempt to make them a little healthier), and 1/4 c white sugar with 1/4 c light brown sugar. I also added a heavy tsp of cinnamon, and found that 1/2 c milk wasn't quite enough, it was almost like cookie dough, so I probably ended up with a final measurement of 3/4 c milk after several additions. I also added 1 tsp vanilla. The topping I left as is, but did just a quick dip in butter and a quick dip in the cinnamon sugar as opposed to the heavy coating I always felt I had to apply to the French Breakfast Puffs. Of course, making mini muffins decreased the ratio of muffin to topping, so maybe in the end it was all the same . . . either way, yummy and fun for my kids to eat, they even helped with the dipping at the end, so fun for them, too! I recommend this recipe if you read reviews and follow suggestions!
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