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French Breakfast Puffs-Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.6801
Energy (kCal)1884.9905
Carbohydrates (g)325.1718
Total fats (g)48.3466
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set oven to 350 degrees. | 2. Grease muffin tins with cooking spray. | 3. In a bowl, sift together the flour, baking powder, salt and nutmeg. | 4. In a food processor, with steel blade, pulse the cold butter with the 1/2 cup sugar with on/off method, until creamed; add in the egg and vanilla, mix until combined. | 5. Feed alternately through the tube, the dry ingredients and the cream (be sure that the cream is the last ingredient to be added). | 6. Fill greased muffin tins 2/3 full. | 7. Bake for 20-25 minutes, or until golden brown. | 8. Remove from the muffin tins, and roll in melted butter, then in mixture of 1/2 cup sugar, and 1 tsp cinnamon. | 9. NOTE: Do not roll the puffs if you do not plan to use them immediately. | 10. These can be frozen or refrigerated, and when reheated, roll in the butter and the sugar mixture, the puffs will get hard and crusty if rolled in the butter then reheated Serve hot-- DELICIOUS! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/3 cup cubed 456.0 20.951999999999998 14.248 38.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    egg 1 71.5 0.36 6.28 4.755
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    salt 1/2 teaspoon - - - -
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    half cream 1/2 cup 68.44 10.44 3.016 1.624
    butter 1/2 cup melted 456.0 20.951999999999998 14.248 38.4
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    cinnamon 1 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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