French Breakfast puffs

To my regular Readers, I apologize for freezing this space for weeks. I was feeling under the weather. That was a reason to hibernate.
Did the warm weather returned in your neck of wood? Yes, No? Probably my pictures taken in my neighborhood will be a teaser for some who still deal with a mound of snow in your front yard! Every year, we have a sign of Spring with those wild mustard field blanketing many acres of open field. Now don't pop up a question where exactly, these yellow flowers are spotted throughout the Bay! Every year, this eye soaring yellow field uplift the mood and shows sign of blooming!
As the wild mustard greens are in season, it appears in local restaurant menu. I never tasted this green and even didn't dare to try out. Don't you think they are too pretty to be plucked!

The French breakfast puffs is a version of baked donut holes. Certainly it is not a French classic, probably an American favorite because of cinnamon. Anything cinnamon , my son loves it but for me, I still cannot tolerate cinnamon in baked goodies. Pretty easy to bake and the fun part is dip in melted butter and roll in cinnamon sugar. Probably a fun way to engage your kid in baking. I only rolled half batch fully in butter and sugar, the other half I kept plain for myself. You can even dip the top of muffins in butter and roll in sugar.

Recipe source: Betty Crocker
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Ingredients  1 1/2 cups  All purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp ground nutmeg 1/2 cup sugar 1/3 cup butter (room temperature) 1 egg 1/2 cup milk For the coating and rolling 1/4 cup of sugar (if you roll only half batch like it did ) or double the amount 1/2 tsp ground cinnamon 1/2 cup butter, melted Instructions: Preheat the oven to 350ºF. Grease a muffins tins (mine is 12 muffins) , recipe yielded 9 muffins. Cream the butter and sugar for 5 minutes, add the egg and beat well. Sift, flour, baking powder, nutmeg powder and salt together, stir the flour mixture alternately with milk in the butter/sugar egg mixture. Scoop the batter in greased muffins tins. Bake for 20 to 25 min (depending the size of muffins tins) For rolling  Melt the butter, I made a brown butter, keep the butter in medium heat, until the residue starts to brown slightly at the bottom of the pot. Mix the sugar and cinnamon together in a separate bowl.  Once the muffins are baked, take out immediately and roll the muffins in melted butter next in cinnamon sugar. If you want to keep light, just dip the top in melted butter and dip in cinnamon sugar (is less sweet).