I dream about these lovely cinnamon darlings. Imagine a muffin and donut having a love child. I'm hosting Mother's Day brunch this year and I think I will treat myself and make these ahead so I can serve a few and stash some in the freezer for later!
French Breakfast Puffs
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter
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.
Comments