~french breakfast puffs~

i found these on mary beth's blog, 

salt and chocolate,

here and here.

 i love the name

~french breakfast puffs~

so darn much.

if i didn't, i would just call these

~cinnamon sugar donuts without a hole~

because that is exactly how they taste.

ned helped with measuring, mixing,

and buttering.

i showed him the special way you measure flour

by spooning it into the cup & leveling it off.

mary beth made some changes to this recipe,

and i made some, too {like adding some whole wheat flour}.

all changes & improvements are reflected below.

french breakfast puffs

dry ingredients:

1 cup unbleached all-purpose flour

½ cup whole wheat pastry flour

½ cup sugar

1½ teaspoons baking powder

¼ teaspoon nutmeg

⅛ teaspoon salt

wet ingredients:

½ cup buttermilk

⅓ cup melted butter

1 egg

topping:

a little dish of cinnamon sugar

a little dish of melted butter

combine the dry ingredients.

combine the wet ingredients.

add wet to dry ingredients & stir.

grease muffin tins {smaller muffins are better for this recipe}.

bake at 350° for 20-25 minutes.

when done, dip the tops into melted butter, then cinnamon sugar until well coated.

serve immediately.

♥