Felicity’s Cookbook, p. 12
Shortening or butter to grease muffin pan
1 tablespoon butter
1 cup milk
1 cup flour
¼ teaspoon salt
Apple butter, jam, or honey
Preheat the oven to 425F.
Use paper towels to grease muffin cups with shortening or butter. Put the muffin pan in the oven to heat.
|I used muffin cups. Because damnit, they're easier.|
Melt 1 tablespoon of butter in a small saucepan over low heat.
While the butter melts, crack the eggs into the small mixing bowl. Use a fork to beat the eggs until they are light yellow.
Add the milk and melted butter to the eggs. Beat the liquid mixture with a fork until it is well mixed.
Stir the flour and salt together in the medium mixing bowl.
|Or in my case, medium mixing Tupperware.|
Slowly stir the liquid mixture into the flour mixture. Stir only until the mixture is blended. Do not overmix.
Remove the hot muffin pan from the oven.
Spoon batter into the muffin pan until each cup is 2/3 full.
Bake the breakfast puffs at 425F for 20 minutes. Then turn the heat down to 325F and bake the puffs for 15 minutes.
Remove the breakfast cups from the oven.
|See those holes in the tops? That's the reason you shouldn't overmix (which I did) - muffin ingredients make air pockets that try to escape when the muffin is baking.|
Use a butter knife to loosen the sides of the breakfast puffs and remove them from the muffin cups.
Arrange the breakfast puffs on a serving plate. Serve the puffs with apple butter, jam, or honey while they are still warm.
|I served mine with honey. And it was really the best part of the whole thing.|
My Rating: 3/5 "If it weren't for the apple butter/jam/honey, these would be pretty boring. They get kind of hard on the outside, and while the inside is nice and eggy and moist it's not very flavorful except occasional accents of salt. So if you make these, go nuts with the sweet stuff, which adds flavor and a nice counter to the salty moments."