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French Breakfast Puffs (by PW-2007)

French Breakfast Puffs—they’re perfect for Christmastime breakfast. Go make ‘em now and see what I mean!

French Breakfast Puffs
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 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. 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. Eat. Faint.


2 responses »

  1. ohhhh these are gonna be good! the batter is incredible….yes I know there is raw egg in there, but i can’t resist ‘testing’ the batter!!!

  2. ok so now that I’ve made these, here is what I would change:1)these are pretty rich tasting so I recommend making them into ‘mini muffins’ instead of the regular muffin size..(which if you make them mini you won’t have to make 2 batches like I did to have a total of 24…there’s a TON of batter)2) mom was concerned with using the recommended 2 sticks of butter…I used 1 stick…I think 1 1/2 is perfect. (middle of the road!)3)she says to grease ‘lightly’..umm well those puppies were stuck in there like glue (ok not that bad, but I still had to use a knife to get them out) so use a little more PAM…and then spray it again..we’ll see how easy the 2nd batch comes out because I used more PAM than the 1st batch!4)and let them cool slightly before rolling them in the cinnamon sugar goodness because those suckers are HOT! haha…5) enjoy!! these are yummy!!!


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