I’d like to say I’m a salad girl or that I’d choose a bowl of yogurt and berries every time over a gooey pastry in the morning. I’d like to say that I crave veggies and lean protein and fruit – and honestly sometimes I do.
But the truth is, I’m not a salad girl. And while I can’t imagine enjoying a leisurely breakfast at our favorite hotel in Santa Fe without a bowl of yogurt and berries, it’s not what I typically want when I wake up here at home. It’s just a tradition in Santa Fe, and the crisp, cool, air along with all the adventure and fun in store for us that day just makes it taste different in Santa Fe than it does anywhere else.
Food is important, and the way food makes us feel is important. And while I understand and acknowledge that there are those for whom food is much more complicated because of obesity or other food-related issues, for the most part the way we feel about the food we eat makes a big difference in how we live our lives
My favorite breakfasts include both a savory and sweet element. For me, nothing will ever top bacon, salty, crisp and hot. But to add some soft-scrambled eggs and a sweet muffin or pastry?
These French Breakfast Puffs are my all time number one muffin, and just the anticipation (I know, it will be a while) of cooler weather made me start craving these last night.
I was first given the recipe when I was in college (so eons ago) and have made them ever since. When my boys were little I called them Cinnamon Muffins for fear the French part would make them run screaming. Now I could call them anything and they would get gobbled up in seconds. The key is the freshly grated nutmeg.
And the love.
French Breakfast Puffs
3 c. Flour
3 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Ground Nutmeg (freshly ground is best)
1 c. Sugar
2/3 c. Shortening (Crisco)- don’t try to substitute oil or butter, trust me, I know.
2 whole Eggs
1 c. Milk
1 1/2 c. Sugar
2 tsp. Cinnamon
2 sticks Butter
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.