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French Breakfast Puffs Recipe

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"Rather than serve typical pastries, I like to make these light tender treats when I have guests at breakfast," writes Kimberly Flora from Peru, Indiana. "Everyone enjoys their sweet cinnamon and sugar coating."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar, divided
  • 1 Eggland's Best Egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole milk
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

Nutritional Facts

1 serving equals 233 calories, 12 g fat (5 g saturated fat), 34 mg cholesterol, 199 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
  2. Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
  3. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.
Originally published as French Breakfast Puffs in Quick Cooking January/February 2000, p49

Nutritional Facts

1 serving equals 233 calories, 12 g fat (5 g saturated fat), 34 mg cholesterol, 199 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for French Breakfast Puffs

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Nov. 7, 2009

I've been making this recipe for years. I usually add nutmeg to both the muffins and the topping. They are fantastic!

MY REVIEW
Reviewed Nov. 7, 2009

This recipe was first published in Betty Crocker's Old-Fashioned Cookbook, copyright 1990 by General Mills, Inc.

MY REVIEW
Reviewed Jul. 28, 2009

I omitted the rolling the puffs in butter part at the end. I just put cinnamon sugar on the tops of the puffs and then put them in the oven. They came out with the perfect cinnamon sugar taste - no butter needed at the end!

MY REVIEW
Reviewed Apr. 6, 2009 Edited Jan. 16, 2012

I changed the shortening by using butter. I also added 1 teaspoon of nutmeg and 1/2 teaspoon of cinnamon into the mixture..fantastic..I also baked them in a mini muffin pan at 400 for 10 mins. they came out great..everyone loves them. Thank-you for the recipe

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