Week Three — French Breakfast Puffs
Here’s a little something about me: I don’t like to grocery shop. Well, it’s not that I don’t like to, it’s just that it’s hard to shop with a seven month old, so I like to do a big grocery buy about every two weeks. This week was my “grocery week”, but for whatever reason, I didn’t have a chance to make it to the grocery store to do a big grocery buy. I usually plan my Pioneer Woman recipes and get the ingredients I need to do my weekly recipe all at once. Well, sitting at home with my husband on Friday night, I realized that I hadn’t made my recipe this week, nor was I going to be able to make it to the store since we had a bit of a snow storm in South Carolina (ok, we had an inch of snow, but SC tends to shut down at the mere mention of snow!).
Earlier this week I was looking through my cookbooks trying to find something to make for my mom and I remembered noticing that the ingredients for the French Breakfast Puffs in The Pioneer Woman Cooks seemed to be things that I most always have on hand. Fast forward to this morning when we wake up to a whopping inch of snow and it still falling, I knew just what to make for breakfast: French Breakfast Puffs.
To better describe them, I would call these puffs muffins. You bake them in muffin tins and the recipe makes twelve puffs. The batter is easy to make and like I mentioned earlier, most of the ingredients are things that I always have on hand, which is a definite plus.
After they come out of the oven, you soak the warm puffs in melted butter, then roll them cinnamon-y, sugary goodness. These things are seriously incredible. My husband says they remind him of snickerdoodle muffins, while they remind me more of French toast muffins. Either way, no matter what you call them, we agree that their sweet goodness is the perfect Saturday morning breakfast and definitely something that I can see myself making again and again!