Thursday, March 6, 2008

Mason's Vegan French Breakfast Puffs

french breakfast puffs
french breakfast puffs, pre-sugar dip.

When I woke up this morning, Mas was in the kitchen whipping up a veganized batch of the French Breakfast Puffs from Southern Sideboards. His dad used to make them for breakfast and he's been talking about veganizing them for months. Of course, I'm always excited to try anything that gets dipped in sugar and cinnamon, so I couldn't wait. I think that the word "puff" in the title is a little misleading. They are way better than I would imagine a puff to be. My best description of them would be that they are 1/3 soda biscuit, 1/3 muffin and 1/3 donut. Seriously, can you find any fault with that? After we ate the entire batch, I asked if I could post the recipe and he said yes. So, here it is!

Mason's French Breakfast Puffs

1 c. sugar
1 "egg" (we use ener-g)
1/3 c. shortening
1.5 c. sifted flour
1.5 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. soy milk
1 tsp. cinnamon
melted butter

Cream 1/2 c. sugar, the "egg" and the shortening. Sift together flour, baking powder, salt and nutmeg. Add creamed mixture alternately with soy milk, beating well after each addition. Fill greased muffin tin cups 2/3 full of batter. Bake at 350F for 20-25 minutes. Combine the rest of the sugar with the cinnamon. Remove puffs from tin while hot and dip into melted butter. Roll in cinnamon sugar and eat while hot! These are really best right away, so you may want to adjust the amounts according to the number of people you are serving--which is exactly what we should have done instead of eating six each.

1 comment:

trina said...

Have I really had these stuck in my head since March? Ever since you said, "...biscuit...donut...muffin?" We recently made these, and they were everything you promised. So good.