FRENCH BREAKFAST PUFFS
- 3 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup whole milk
- 2 sticks butter
- 1-1/2 cup sugar
- 3 tsp. ground cinnamon
Preheat oven to 350*. Lightly grease muffin cups.
In a large bowl, stir together the flour, baking powder and salt. 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 2/3 full. Bake until golden, 20-25 minutes. Remove the muffins from the pan and set aside.
To make the coating, melt the butter in a bowl. 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.