Feather-Light Breakfast Puffs Recipe

3 1
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Feather-Light Breakfast Puffs Recipe

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3 1
Publisher Photo
Don't let the stiff batter of these muffins fool you; these slightly sweet puffs really bake up light and delicate. Serve them hot and they'll melt in your mouth!
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup shortening
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • TOPPING:
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

Directions

In a bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full.
Bake at 350° for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot. Yield: about 1 dozen.
Originally published as Feather-Light Breakfast Puffs in Cookin' Up Country Breakfasts Cookbook 1994, p72

Nutritional Facts

1 each: 234 calories, 12g fat (5g saturated fat), 34mg cholesterol, 217mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 1/3 cup shortening
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • TOPPING:
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  1. In a bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full.
  2. Bake at 350° for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot. Yield: about 1 dozen.
Originally published as Feather-Light Breakfast Puffs in Cookin' Up Country Breakfasts Cookbook 1994, p72

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