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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 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

233 calories: 1 each, 12g fat (5g saturated fat), 34mg cholesterol, 199mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g 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


Reviews for French Breakfast Puffs

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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MY REVIEW
artzeme
Reviewed Jul. 2, 2016

"One of my family's favorite breakfast muffins! I use butter instead of shortening and love the flavor. These are easy to make with simple ingredients that you will typically have on hand."

MY REVIEW
jdoepel
Reviewed May. 22, 2016

"Been making these delicious treats since a young girl and have enjoyed sharing them with my children. An impressive treat to share with others too."

MY REVIEW
Slow Cookin' Mama
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
rhiler
Reviewed Nov. 7, 2009

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

MY REVIEW
mdsutton1
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
billynn793
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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