French Breakfast Puffs (Ree Drummond) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
3 cups all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup sugar |
2/3 cup shortening |
2 eggs |
1 cup whole milk |
1/2 pound (2 sticks) butter |
1 1/2 cups sugar |
3 teaspoons ground cinnamon |
Directions:
1. Preheat the oven to 350 degrees F. 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 large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
4. Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
5. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
6. Dip the warm muffins in the butter, coating thoroughly.
7. Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!
8. Cook Notes: Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated.Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the reheats beautifully section of my life.
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