Sunday, November 14, 2010

VeganMoFo: Grandma's French Breakfast Puffs


Recipe: French Breakfast Puffs
Family Member: Grandma Jane

Brief Description: These calorie-dense sugary treats were saved for special weekend breakfasts in my family. They really should be enjoyed right out of the oven. Sugar. Cinnamon. Butter-like substance. You can’t go wrong. This time I made mini puffs (15 min at 350*) and halved the recipe.

Original Ingredients:
1/3 cup butter, softened
½ cup sugar
1 egg
½ cup milk
1 ½ cups flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg

6 tbsp butter
½ cup sugar
1 tsp cinnamon

Original Directions:
1. Beat together 1/3 cup butter, sugar, and egg. Add milk.
2. In a separate bowl combine flour, baking powder, salt, and nutmeg. Add this mixture to the butter mixture. Combine.
3. Fill greased muffin tins ¾ full and bake at 350* for 20-25 minutes.
4. While the puffs are baking, melt 6 tbsp butter in a heat-safe bowl. In another bowl, combine the sugar and cinnamon. Set aside.
5. When the puffs are finished baking, dip each one in the melted butter completely, then coat each in the sugar/cinnamon mixture. Eat!

Vegan Notes: I did what I often do in baking recipes and subbed canola oil for the butter in the first mixture. For the butter needed the second time in the recipe, I used Earth Balance. I used EnerG Egg Replacer for the egg, and since I just finished up the last of the almond milk in the fridge, I used soy creamer for the milk.
Open up!

13 comments:

  1. Oh my - they look delicious! Can't wait to try them out!

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  2. Look so good! Thanks for the recipe and vegan notes!

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  3. I'm trying these this weekend...they look fantastic

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  4. Let me know what you think, veganmonster! I hope you like them as much as I do!

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  5. These looks perfect for a brunch! Saving them!

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  6. oh my god, really?! those look totally incredible and perfect!!!!

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  7. Gauri Radha गौरी राधाFebruary 18, 2011 at 1:33 AM

    These look delicious!!

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  8. I just made these and they were delicious. I didn't do vegan but I did use gluten free flour and soy milk as substitutes! So good!

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