French Breakfast Puffs

I can't believe it - something I baked turned out delicious! And, they were not that hard to make - amazing! These were so delicious and the best part is that I made the whole recipe and they can be frozen in freezer bags and taken out a few at a time. I love these "puff" and will definitely make them again!

French Breakfast Puffs      

Makes 15 Muffins

Breakfast Puffs

ingredients

Puffs

• 3 cups flour

• 3 tsp baking powder

• 1 tsp salt

• 1/2 tsp ground nutmeg

• 1 c sugar

• 2/3 c shortening

• 2 eggs

• 1 c milk

Coating

• 2 sticks butter 

• 1 1/2 c sugar

• 3 tsp ground cinnamon

directions

1. Preheat the oven to 350º and lightly coat muffin cups with cooking spray.

2. Combine flour, baking powder, salt & nutmeg in a mixing bowl with a wire whisk, set aside.

3. In a stand mixer, cream the sugar & shortening together, then add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

4. Fill the muffin cups two-thirds full and bake for 25 minutes until golden. Remove the muffins from the tins and place on a wire rack. Melt the butter in a glass Pyrex dish in the microwave. Mix the sugar & cinnamon in another glass Pyrex dish. Coat each puff in butter and cinnamon sugar, then let cool completely on a wire cooling rack. 

After cooling these yummy puffs, you can freeze them in a gallon freezer bag. Just reheat for 15 seconds in the microwave and enjoy throughout the week.

Enjoy!

This recipe was adapted from Pioneer Woman.