Description
These little muffin puffs are the perfect mix of sugar and cinnamon. Great for breakfast, dessert or as a snack! The original recipe was found on The Pioneer Woman’s blog, called French Breakfast Puffs.
Ingredients
- 3 cups Flour
- 3 Tablespoons Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Nutmeg
- 1 cup White Sugar
- ⅔ cups Shortening
- 2 whole Eggs
- 1 cup Milk
- FOR THE TOPPING:
- ¾ cups Butter, Melted
- 1-¼ cup Sugar
- 3 teaspoons Cinnamon
Preparation
1. Preheat oven to 350ºF. Lightly grease 12 muffin cups.
2. In a large bowl, stir together flour, baking powder, salt, and nutmeg. Set aside.
3. In a separate bowl, cream together sugar and shortening. Add eggs and mix again.
4. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
5. Fill prepared muffin cups 2/3 full. Bake at 350ºF for 20-25 minutes or until golden.
For the topping:
1. In a bowl, melt the butter.
2. In a separate bowl combine sugar and cinnamon.
3. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
So delicious. Enjoy with breakfast or just as a snack.
Note: I prefer the little muffin tins. If you use those, you could probably get 3 batches. Otherwise, maybe 1 1/2 of the larger ones.
Recipe from The Pioneer Woman’s French Breakfast Puffs.
