French breakfast puffs
Instructions:
Just about everyone I know has a version of this recipe, and we all
call them something different. In case you don’t have one yet, this is my
recipe. You’re going to love the soft doughnut-like texture and buttery
topping. These are even better later on in the day, so I like to make a
double batch and take them to friends (saving a few for myself!).
½ cup shortening
1 cup sugar
1 egg
1½ cups self-rising flour
¼ teaspoon ground nutmeg (see Note)
½ cup milk
1 teaspoon ground cinnamon
½ cup (1 stick) margarine, melted
Note: I love these muffins but truly dislike nutmeg. I leave it out in
this recipe.
15 puffs
- Preheat the oven to 350 F and grease 15 medium muffin cups.
- In the bowl of an electric mixer, beat the shortening, ½ cup of the sugar, and the egg thoroughly. Mix in the flour and nutmeg alternately with the milk.
- Fill the muffin cups two-thirds full and bake for 20 to 25 minutes, until golden brown.
- In a small bowl, mix the remaining ½ 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.