Hello readers! Are you ready for another guest post? This post is by T.J from Sugar Blossoms! Be sure and visit her blog and say hello!Take it away, T.J….
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Hello Sweeties! This is T.J. from Sugar Blossoms here with a fabulous recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Hello Sweeties! This is T.J. from Sugar Blossoms here with a fabulous recipe:
FRENCH BREAKFAST PUFFS!
They’re easier to make than they look and
Start by mixing the first 5 ingredients together in a large bowl.
In a separate bowl, mix the flour, salt, powder, and spice.
Drop a spoonful of batter in a well-greased muffin tin. (It should only fill 1/4 of the tin.)
Next, add a dollop of jam in the middle of each cup. {I use raspberry because it’s my favorite but you can use any jam.} That should raise the filled height to about half.
Then add another spoonful of batter onto the jam and carefully spread it to cover the whole surface.
(The completed muffin cup should be 3/4 full.)
Bake for 25 minutes at 350*.
Carefully loosen and remove muffins from pan.
If you have a few that have sprung a leak (see pic 9: circled in white), simply turn them over until the jam cools.
Once slightly cooled, brush each one with melted butter and sprinkle tops with a mixture of cinnamon & sugar (I use a ratio of 2 tbs sugar to 1 tsp cinnamon).
They’re best when served warm.
This recipe makes exactly 12 puffs.
Thanks again for reading!
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Britany says
Love it! Looks delish and great cover pic! thanks for sharing =)