FRENCH BREAKFAST PUFFS (by fresh new england)
204 g flour (1 1/2 c)
95 g sugar (1/2 c)
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 tsp vanilla
121 g milk (1/2 c)
76 g melted butter (1/3 c)
51 g sugar (1/4 c)
1/2 tsp cinnamon
76 g melted unsalted butter (1/3 c)
Preheat oven to 350 degrees.
Combine flour, 95 g sugar, baking powder, nutmeg and salt in a bowl. In a separate bowl combine vanilla, egg, milk and melted butter. Add egg mixture to flour mixture and mix just until blended.
Lightly grease muffin cups or line with muffin papers. Fill 2/3 full with batter. Bake 20-25 minutes.
In the meantime, melt butter. In a separate bowl combine sugar and cinnamon.
Allow muffins to cool for at least 10 minutes. Roll muffin tops in butter, then sugar.