These little beauties were adapted from Ree Drummond aka The Pioneer Woman.
I made these a few years ago for the kids and thought as a little treat we would enjoy them this morning.
They are like little bites of cinnamon sugar doughnut holes you pop in your mouth, pure deliciousness. Who can resist cinnamon sugar doughnut holes? No one in our family! That's for sure.
I worked on making these a little healthier this time around mainly because I still haven't gone to the store to get shortening and I use whole wheat pastry flour in most my recipes at this point.
No don't go getting me wrong these aren't "healthy" by any means but they are darn good and worth every last bite.. Unless you don't like doughnut holes covered in sugar and then I'm not really sure we can be friends... Just kidding..Maybe.. I'll think about it..
Cream butter, coconut oil and sugar in mixer.
Whisk together until well combined flour, baking powder, sea salt, nutmeg and cinnamon.
Add eggs to creamed butter mixture and beat until light and fluffy. About 2 minutes.
It should look like this..
Add 1/3 of the flour and mix on low speed until almost combined.
Add 1/3 of the milk and mix until almost combined.
Repeat with another 1/3 of the flour followed by a 1/3 of the milk until all flour and milk is incorporated.
Mix on low speed until combined.
Scraped sides of bowl as needed.
I used 2 spoons to scoop dough into a greased 12 muffin tin standard sized pan. Fill pan muffin tins 2/3 of the way full.
Bake in a 350 degree oven for 20-25 minutes. I cooked mine for about 25 minutes which I prefered because I liked mine a little crunchy on the outside but soft and fluffy on the inside.
Combined remaining sugar and cinnamon in a small bowl and set aside.
Now we're going to pretend we melted butter in small bowl.
Now roll the french breakfast pastries in the butter and then coat in the cinnamon sugar mixture.
Repeat with remaining muffins.
Feel free to cut muffins in half and dip each half in butter and then cinnamon sugar and enjoy, if you want a little extra cinnamon sugary goodness.
Now don't go judging what I do and I won't judge you..
Well unless you don't like cinnamon sugar coated doughnut holes, then we might have a problem.
Thank you Ree for a tasty recipe! I'm off to enjoy my hidden little French Breakfast Puff I hid from the kids and hubby before they were all gone!
French Breakfast Puffs Aka Muffins That Taste Like Cinnamon Sugar Doughnuts
French Breakfast Puffs Aka Muffins That Taste Like Cinnamon Sugar DoughnutsPrep time: PT15M
Cook time: PT25M
Total time: PT40M
Yield: 12 servings
- 3 cups Whole Wheat Pastry Flour Or All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 3/4 teaspoon Ground Nutmeg
- 1 teaspoon Cinnamon
- 1/3 cup Butter Plus More For Greasing
- 1/3 cup Coconut Oil
- 1 cup Granulated Sugar
- 2 whole Eggs
- 1 cup Milk
For Cinnamon Sugar Coating:
- 1/2 cup-1 cup Butter
- 3/4 cup Granulated Sugar
- 2 teaspoons Cinnamon
- Preheat oven to 350 degrees. Grease 12 standard sized muffin tin with butter.
- Combined all dry ingredients and set aside.
- In a mixing bowl beat until light and fluffy butter, coconut oil and granulated sugar.
- Add eggs and beat until thoroughly combined.
- Add 1/3 of the flour mixture and mix until almost combined.
- Repeat with 1/3 of the milk and mix until almost combined. Repeat steps 5 and 6 until all the flour and milk has been mixed into the butter/egg mixture. Scrape the sides of bowl as needed.
- Fill greased muffin tin 2/3 of the way full and bake for 20-25 minutes or until muffins are lightly brown and a toothpick in the center comes out clean.
- Allow muffins to cool until cool enough to handle.
- Melt 1/2 cup butter in a small bowl.
- Combined sugar and cinnamon in a small bowl.
- Roll each muffin in butter to coat and then in cinnamon sugar mixture.
- Melt additional butter as needed to coat muffins.
- Repeat until all muffins have been coated in butter and then cinnamon sugar.