French Breakfast Puffs

By Unicorn1259

and rrrrrrreally coat the muffins. Roll ‘em, sprinkle ‘em, shake ‘em around—just do what you have to do to get that cinnamon to stick. Again, don’t rush this step. It’ll take a little time for the cinnamon sugar to soak into the butter layer, and that’s what makes the delightfully light crust. So take a chill pill, forget about the Christmas gifts you need to wrap (it’s only the 15th, for goodness sake), and take your time. Your bottom will thank you later.

Actually, your bottom won’t thank you. It will curse you. But don’t think about that now. You can think about that tomorrow.”

EAT THEM WARM! If you can stand to wait, these store (and freeze) beautifully in a large Ziploc bag.

Ingredients

• ■3 cups Flour
• ■3 teaspoons Baking Powder
• ■1 teaspoon Salt
• ■1/2 teaspoons Ground Nutmeg
• ■1 cup Sugar
• ■2/3 cups Shortening (Crisco)
• ■2 whole Eggs
• ■1 cup Milk
• ■1-1/2 cup Sugar
• ■3 teaspoons Cinnamon
• ■2 sticks Butter

Details

Servings 12

Preparation

Step 1

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.