French Breakfast Puffs
"I just discovered this in Betty Crocker's baking classics. This should be illegal. It's a cross between a donut, a muffin, and cinnamon toast. I used butter, and I rolled the entire thing (top, bottom, and sides) in butter and in cinnamon sugar when it came out of the oven. This is way too simple to make and way too delicious. This is dessert to me...I wouldn't make it for breakfast, but it's good no matter what."
photo by Bay Laurel
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
15 muffins
- Serves:
- 8-10
ingredients
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 1 egg
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 cup butter, melted
directions
- Heat oven to 350.
- Grease 15 muffin cups, 2 1/2 x 1 1/4".
- Mix shortening, 1/2 cup sugar, and the egg.
- Stir in flour, baking powder, salt, and nutmeg alternately with milk.
- Fill muffin cups about 2/3 full.
- Bake until golden brown, 20 to 25 minutes.
- Mix 1/2 cup sugar and the cinnamon.
- Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture.
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Reviews
-
Really good and buttery and sweet! Very easy. I am going to double the recipe or maybe triple it! -
god help me.wow.
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
