French Breakfast Puffs

  • 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

Serves: 12 puffs

1. Preheat the oven to 175°C. Lightly grease 12 muffin cups.

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

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.

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

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

6. Dip the warm muffins in the butter, coating thoroughly.

7. 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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