This recipe makes a pretty decent amount of breakfast puffs for my family of five. I have also made these for a bigger bunch style meal when our family was in from out of town. I just had to triple up on the recipe. Even though they taste best warm, you can put them in the microwave for a few seconds if you have any leftovers. They aren’t quite as good, but they’re still pretty tasty! Check out what they are saying about this recipe over at The Pioneer Woman:
“French Breakfast Puffs—they’re perfect for Christmastime breakfast. Go make ’em now and see what I mean!”
These are a great breakfast for a holiday morning, birthday, or just whenever you want something scrumptious!
Ingredients
3 cups Gold Medal Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Domino Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-1/2 cup Sugar
3 teaspoons McCormick’s Cinnamon
2 sticks Butter
Instructions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
