French Breakfast Puffs

With the holidays in full swing, my husband I hosted a couple breakfasts/brunches. It was a good chance for me to try out some recipes I’d been eyeing and that were collecting dust in my “To Try” folder. It also gave me a chance to enjoy some favorite family recipes that I don’t make very often.

The following series of recipes were tried and served during one of our gatherings this year.

The first comes from Pioneer Woman. These were tasty and especially popular with the kids. Some people mistakenly took these for donut holes, which they kinda do resemble, but these are sooooooooooo much better than that!

I followed PW’s lead and made them mini-muffin size. I think this is important because it allows for maximum cinnamon-sugar and butter coverage. Let us not trifle with this, such a sacred thing!


French Breakfast Puffs
from The Pioneer Woman Cooks

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk

1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees.

Lightly grease mini muffin cups.

Stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter.

In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Serve warm.

Yield: 3 dozen+ mini muffins


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