Miniature French Breakfast Muffin Puffs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note. Ingredients:
1/3 cup soft shortening or 1/3 cup butter |
1/2 cup sugar |
1 egg |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup milk |
1/3 cup butter, melted |
1/2 cup sugar |
1 teaspoon cinnamon |
Directions:
1. Heat oven to 350 degrees.
2. Grease bottoms of 36-48 small muffin cups.
3. Mix shortening, 1/2 c sugar, and egg thoroughly.
4. Sift together flour, baking powder, salt and nutmeg.
5. Stir flour mixture and milk alternately into sugar/shortening mixture.
6. Fill greased muffin cups 2/3 full.
7. Bake 15 minutes or until golden brown.
8. Dip immediately in melted butter, then in mixture of cinnamon/sugar.
9. Serve hot.
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