French Breakfast Puffs
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.
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.
Recipe courtesy of Ree Drummond