This recipe is for those of us that are going through a spring break filled with freezing temperatures, gusty wind storms and more snow. I promise these little French breakfast puffs will make everything better. Well at least for those few minutes while you’re enjoying them. A hot cup of coffee is recommended to go along with them too – they make for an amazing breakfast treat! And we can enjoy them guilt free because at this point, it’s looking and feeling like bathing suit season will never come around here…so no prep needed for that! 😉I first tried one of these last fall at a family party. My aunt had made them and I took one bite and swooned! They’re like a mix between a donut and muffin and just so, so good. When I asked what they were and about the recipe, my aunt and my mom were both like, that old recipe, it’s been around forever. What?!!! Then how was I just trying them for the first time ever?! I’m still feeling slightly put out by them for holding out on this recipe for all of my life! But this is for sure an “old-time” recipe. I think it’s originally a Betty Crocker, at least as far as I can tell, and it’s been around for decades.
You can make them mini or regular size muffins – either way they’re amazing! But I highly recommend eating them while warm (give them a quick reheat before serving if needed). And no, they’re not evenly remotely healthy or good for you…but sometimes, ya just gotta treat yo self and enjoy a delicious French Breakfast Puff!
Melt-in-your-mouth cinnamon sugar treats! These little puffs are like a mix between a donut and a muffin and oh so good!
- 2/3 cup butter flavored shortening
- 1 cup sugar
- 2 eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 cups all purpose flour
- 1 cup milk
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup butter, melted
Pre-heat oven to 350ºF. Grease two mini or 1 regular size muffin tray.
Mix together shortening and 1 cup sugar until thoroughly combined. Add eggs and mix until combined. Sir in baking powder, salt and nutmeg. Gradually add flour and milk, alternating between the two, and mix until combined. Divide batter among muffin cups, filling about 2/3 full.
Bake about 15 minutes or until golden brown for mini muffins and 20-25 minutes for regular size muffins.
In a small bowl, mix together 1 cup sugar and cinnamon. Roll warm muffins in melted butter, then roll in sugar-cinnamon mixture. Serve warm.
Recipe slightly adapted from Betty Crocker.