Mini French Puffs Recipes

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FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.

Provided by Betsy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup white sugar
⅓ cup shortening
1 egg
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
  • In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
  • Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 29.5 g, Cholesterol 16.3 mg, Fat 11.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 214.2 mg, Sugar 17.3 g

FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 puffs

Number Of Ingredients 11

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
  • In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
  • In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
  • Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
  • To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
  • Dip the warm muffins in the butter, coating thoroughly.
  • Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

FINGER-LICKING GOOD MINI CREAM PUFFS



Finger-Licking Good Mini Cream Puffs image

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one...hey are so addicting & they're perfect for satisfying any sweet tooth! -Jennifer Erwin, Reynoldsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
VANILLA FILLING:
1 package (3.4 ounces) instant vanilla pudding mix
1-3/4 cups 2% milk
1 cup frozen whipped topping, thawed
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MINIATURE FRENCH BREAKFAST MUFFIN PUFFS



Miniature French Breakfast Muffin Puffs image

I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note.

Provided by Jen T

Categories     Breads

Time 25m

Yield 36-48 puffs

Number Of Ingredients 11

1/3 cup soft shortening or 1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 350 degrees.
  • Grease bottoms of 36-48 small muffin cups.
  • Mix shortening, 1/2 c sugar, and egg thoroughly.
  • Sift together flour, baking powder, salt and nutmeg.
  • Stir flour mixture and milk alternately into sugar/shortening mixture.
  • Fill greased muffin cups 2/3 full.
  • Bake 15 minutes or until golden brown.
  • Dip immediately in melted butter, then in mixture of cinnamon/sugar.
  • Serve hot.

Nutrition Facts : Calories 76.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 10.9, Sodium 63.2, Carbohydrate 9.8, Fiber 0.2, Sugar 5.6, Protein 0.8

FRENCH TOAST PUFFS



French Toast Puffs image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces butter or butter alternative, preferably Earth Balance
1 to 2 tablespoons agave syrup
1 tablespoon ground ginger
Nonstick cooking spray, for the baking sheet
2 ripe bananas
3 cups oat milk
1 cup toasted coconut flakes
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground turmeric
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch salt
1 to 2 loaves gluten-free millet bread (or favorite bread), cut into crouton-size pieces
Maple syrup, preferably from Vermont, for serving

Steps:

  • For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
  • For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
  • Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
  • Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
  • When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.

MINI FRENCH PUFFS



Mini French Puffs image

These delicious bite-size treats are the perfect ending to a breakfast or brunch. My family also enjoys nibbling on them throughout the day.

Provided by Allrecipes Member

Time 35m

Yield 15

Number Of Ingredients 11

⅓ cup shortening
½ cup sugar
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup milk
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted

Steps:

  • In a mixing bowl, cream shortening and sugar. Beat in egg. Combine flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk (batter will be stiff). Fill greased miniature muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Combine sugar and cinnamon in a bowl. Remove puffs from pans; immediately roll in butter, then in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 23.5 g, Cholesterol 25.3 mg, Fat 9.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 154.6 mg, Sugar 13.8 g

FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

Make and share this French Breakfast Puffs recipe from Food.com.

Provided by NovaLee

Categories     Quick Breads

Time 36m

Yield 28 miniature muffins

Number Of Ingredients 11

1/3 cup butter, melted
1/2 cup sugar
1 egg, lightly beaten
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • With a mixer beat butter, 1/2 cup sugar, and egg until well blended.
  • Combine flour and next 3 ingredients; add to butter mixture alternately with milk.
  • Spoon into mini muffin tins filling two-thirds full.
  • Bake 350 for 14-16 minutes.
  • Remove immediately from tins.
  • Combine 1/4 cup sugar and cinnamon.
  • Dip tops of muffins in melted butter and then in the sugar mixture.

Nutrition Facts : Calories 77.4, Fat 3.4, SaturatedFat 2.1, Cholesterol 15.2, Sodium 92.4, Carbohydrate 10.8, Fiber 0.2, Sugar 5.4, Protein 1.1

FRENCH BREAKFAST PUFFS



French Breakfast Puffs image

Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 15

Number Of Ingredients 11

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
  • Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown.
  • Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Puff, Sodium 180 mg

FRENCH VANILLA CREAM PUFFS



French Vanilla Cream Puffs image

French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
FILLING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 cup whipped topping
1 package (10 ounces) miniature semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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