French Breakfast Puffs with Fresh Strawberries

By srumbel

This recipe is perfect for that because my mother taught me how to make these when I was a little girl. They are a simple muffin, perfectly suited to a cup of coffee or juice and especially delicious when paired with fresh fruit like I’m doing here.
from southernplate.com

Ingredients

• 1/2 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 +1/2 cups self rising flour
• 1/4 teaspoon nutmeg (I substitute cinnamon)
• 1/2 cup milk
• Topping
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) margarine or butter, melted
• 1/2 cup sugar

Preparation

Step 1

Preheat the oven to 350 and grease 12-15 medium muffin cups (I just divide it among twelve).
In the bowl of an electric mixer, beat the shortening, 1/2 cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk.
Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown.
In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.

While those are cooking, wash and chop up some fresh strawberries if you’d like. Sprinkle them with a little sugar to taste.
Stir to coat and set aside for a bit so the strawberries can release their juices.
Then, to make them even more saucy, smash them up a wee little bit with a fork or pastry cutter.
Serve with strawberries if you like, or eat plain