French Breakfast Puffs

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
12 puffs
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup whole milk
  • Coating:
  • 1/2 pound (2 sticks) butter
  • 1 1/2 cups sugar
  • 3 teaspoons ground cinnamon
Directions

Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly.

Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Cook Notes: Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated.

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.


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    Breakfast