FRENCH BREAKFAST PUFFS

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10 min Prep
35 min Total
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15 Servings

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Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.


Ingredient List
  • Small check mark in a circle icon1/3 cup shortening
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon ground nutmeg
  • Small check mark in a circle icon1/2 cup milk
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 cup butter or margarine, melted
Preparation
  1. Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
  2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
  3. Bake 20 to 25 minutes or until golden brown.
  4. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
Tips
  • Toss 2 tablespoons finely chopped nuts into the cinnamon-sugar mixture for Nutty French Breakfast Puffs.

    Or make Baked Mini Donut Holes. Prepare the recipe as directed, except divide the dough among 24 greased mini muffin cups, 2x3/4 inch, and bake 11 to 13 minutes.
  • Make more cinnamon-sugar mixture than you'll need, and store the rest to use later. Try it sprinkled on buttered toast or stirred into cooked rice.