French Breakfast Puffs

By MarieR

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life. Recipe courtesy Ree Drummond

Ingredients

• Coating:
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 cup whole milk
• 1/2 pound (2 sticks) butter
• 1 1/2 cups sugar
• 3 teaspoons ground cinnamon

Details

Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly.

Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Cook Notes: Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated.

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.

Recipe courtesy Ree Drummond