“Mom’s going to love these,” I thought to myself as I whipped up a batch of French Breakfast Puffs. Cinnamon-sugar coats tender, buttery mounds of baked perfection. Although their exteriors are golden, one bite gives way to a moist and tender muffin-like texture. I know my mom will really enjoy nibbling on these while sipping her morning coffee. Serve these delicious morsels at any brunch, but why not plan ahead to Mother’s Day?
French Breakfast Puffs
Recipe from The American Country Inn and Bed And Breakfast Cookbook
1/3 cup shortening, softened
1/2 cup sugar
1½ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter, melted
1. Preheat oven to 350 degrees F. Grease muffin cups.
2. In a large bowl cream together the shortening, sugar, and egg.
3. In a separate bowl, sift together the flour, baking powder, salt, and nutmeg.
4. Stir flour mixture into the sugar mixture, alternately with the milk.
5. Fill the prepared muffin cups 2/3 full.
6. Bake for 20 to 25 minutes, until golden brown.
7. In a small bowl combine the sugar and cinnamon. Roll the warm muffins in melted butter, then in the cinnamon and sugar mixture. Serve hot.
Makes 12 muffins.
1. If you don’t like the taste of nutmeg, you can leave it out. One time I accidentally left the nutmeg out and the puffs still tasted great. Nutmeg does lend more depth to the overall flavor, though.
2. I melt one cube of butter (8 T) and always barely have enough to coat all the puffs.