These French Puffs really satisfied my sugar craving for today. They taste like a snickerdoodle cookie in the form of a muffin. I made them to go with a country french omelette for dinner. Watch out…these are really sweet! After cooling completely, the puffs can be frozen in plastic bags and reheated later. This recipe is from one of my favorite cooks, Pioneer Woman.
Combine the flour, baking powder, salt, and nutmeg in a large bowl.
Cream the shortening, sugar, and eggs.
Add the milk and dry ingredients and mix to combine
Pour in greased muffin cups and bake 20-25 minutes at 350 degrees until golden
Dip in butter, then cinnamon, sugar mixture to coat
French Breakfast Puffs
3 cups flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
1 cup milk
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 tsp ground cinnamon
1. Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
2. In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.
3. In a separate bowl, cream together the sugar and shortening.
4. Add the eggs and mix again.
5. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
6. Fill the muffin cups two-thirds full.
7. Bake for 20-25 minutes, until golden. Remove muffins from the pan and set aside.
8. To make the coating, melt the butter in a bowl. In a separate container, combine the sugar and cinnamon.
9. Dip the warm muffins in the butter, coating thoroughly, then roll in the cinnamon-sugar mixture. Don’t be afraid to really coat them up.
Yields 12 muffins