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French Breakfast Puffs

Prep Time
20 min
Cook Time
25 min
Yields
12

Yields 12 puffs

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ingredients

3
cups all-purpose flour
3
tsp baking powder
1
tsp salt
½
tsp ground nutmeg
1
cup sugar
cup shortening
2
eggs
1
cup whole milk

Coating

½
lb(s) (2 sticks) butter
1 ½
cups sugar
3
tsp ground cinnamon
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directions

Notes

Cook’s NoteCinnamony-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.

Step 1

Preheat the oven to 350ºF. Lightly grease 12 muffin cups.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

Dip the warm muffins in the butter, coating thoroughly.

Step 7

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

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My rating for French Breakfast Puffs
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