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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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These are *so* good! they may be made in to baby Butter Puffs by using mini muffin tins and reducing the baking time - I sometimes add in 1/2 teaspoon cinnamon to the batter :) Ingredients:
1/3 cup vegetable shortening (crisco is best) |
1/2 cup sugar (or less) |
1 egg |
1 1/2 teaspoons vanilla (optional) |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup milk |
1/2 cup butter, melted |
1/2 cup sugar |
1 teaspoon cinnamon |
Directions:
1. Set oven to 350 degrees F.
2. In a small bowl combine 1/2 cup sugar with 1 teaspoon cinnamon; set aside.
3. Place 1/2 cup melted butter in another bowl; set aside.
4. Grease 10 regular-size muffin cups.
5. In a medium bowl, beat shortening, sugar, egg and vanilla until smooth.
6. Sift flour, baking powder, salt and nutmeg.
7. Add flour mixture to the shortening mixture (stir in a little at a time).
8. Pour in the milk; beat until blended and smooth.
9. Fill tins 2/3 full.
10. Bake for 20-25 minutes or until lightly golden.
11. As soon as they are done, dip them one by one firstly into the melted butter, then roll them in the cinnamon-sugar mixture.
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