Today’s recipe is for a delicious recipe french breakfast puffs. They are also known as doughnut muffins. These taste just like a cinnamon and sugar cake doughnuts. They are so tender and cakey.
I have been making these sweet pillowy puffs since the year 2000. They are a welcomed addition to any breakfast. My family loves them and are thrilled any time they get to eat them.
The muffin themselves are made with shortening, sugar, an egg, baking powder, salt, nutmeg, and milk. The 1/4 tsp of nutmeg in there is a perfect compliment to the cinnamon sugar coating on these puffs. Lastly, you roll them in melted butter and then roll them in the cinnamon and sugar coating.
Wether you start you morning with these on their own or pair them with something like a breakfast casserole like the recipe from yesterday, they will be a hit!
- 1/3 cup shortening
- 1 cup sugar, divided
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1 tsp ground cinnamon
- 6 Tbsp butter, melted
- In a bowl, beat shortening, 1/2 cup of the sugar and egg together until smooth.
- In another bowl, whisk the flour, baking powder, salt and nutmeg together. Add the flour mixture to the egg mixture alternately with milk.
- Fill 12 greased muffin cups two-thirds full. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes before removing from pan.
- Meanwhile, combine cinnamon with the remaining sugar in a shallow bowl. Roll the warm puffs in the melted butter followed by the cinnamon-sugar. Serve immediately. Makes 12 servings.
- Category: Breads
- Method: Baked
- Cuisine: American