French Breakfast Puffs Recipe

5 7 6
Publisher Photo

French Breakfast Puffs Recipe

Read Reviews
5 7 6
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Directions

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrench Breakfast Puffs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sue Zappa User ID: 1094741 255149
Reviewed Oct. 8, 2016

"If I could give this recipe 10 stars, I do it! This has been an all-time favorite for our family of 8 since I first made it when this issue of quick Cooking arrived in our mailbox nearly 17 years ago! One of my most requested recipes from our kids & now their spouses! Don't change a thing except maybe, double the recipe! Oh, & melt an additional 2 TBSP. of butter for the coating. Tastes just like the mini donuts you get at the fair!"

MY REVIEW
artzeme User ID: 256236 250010
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 User ID: 1893886 248506
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 User ID: 3895245 37760
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 User ID: 2066529 74051
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 User ID: 3540984 29335
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 User ID: 187259 76137
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"

Loading Image