French Breakfast Puffs

By AzWench

French Breakfast Puffs, oh Lordie. Truth be told, there’s really nothing French about them. You start by baking a delectable, moist, tinged-with-nutmeg muffin, and they’re good enough on their own. But what happens then is really quite shocking. And quite delicious. Using your hands, you literally plunge the muffins into an obscene amount of melted butter, taking your own sweet time to ensure ample absorption. Then, as if that weren’t evil enough, you roll the buttery muffin in a cinnamon-sugar mixture, coating it with delicious sweetness. The result is a flavorful muffin with a buttery-cinnamony-sugary-crusty-decadent outer layer and 750 more fat cells on your bottom. But who’s counting? Not me, that’s who.

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon 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
Adapted from keyingredient.com

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.