Easter morning is a good time to make something special for breakfast. Start with a bowl of fresh fruit, using oranges, bananas, strawberries, apples, and perhaps slices of cantaloupe or honeydew melon. Then make scrambled eggs and bacon or sausage, or a quiche if you have the time --all of which will go nicely with this recipe for French Breakfast Puffs.
These muffins have a hint of nutmeg in the batter, then they are baked and removed from their tins when warm and rolled first in melted butter, then in cinnamon sugar. They are best made just before serving, but they are quick and easy to do. Serve them hot in a pretty basket lined with a cloth napkin. French Breakfast Puffs 1/3 cup butter 1/2 cup sugar 1 egg 1 1/2 cups sifted flour 1 1/2 teaspoons baking powder 1 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup milk 6 tablespoons melted butter 1/2 cup sugar 1 teaspoon cinnamon
Beat together butter, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture into sugar mixture alternately with milk, using electric beater. Fill buttered muffin tins 2/3 full. Bake in 350 degrees F. oven, 20 to 25 minutes, until lightly browned.
Immediately loosen from pans. Quickly dip top and sides in melted butter, then roll in mixture of sugar and cinnamon. Serve hot, at once. Makes 12 puffs.