French Breakfast Puffs Recipes

Steps:

• Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Steps:

• 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 in 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.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. 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.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
• To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
• Dip the warm muffins in the butter, coating thoroughly.
• Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Steps:

• Preheat oven to 400 degrees.
• Combine dry ingredients in a large bowl.
• Combine liquid ingredients in a medium bowl.
• Combine the two in the larger bowl and stir briefly. DO NOT over mix, the batter will be lumpy.
• Fill muffin cups 2/3 full with batter.
• Bake for 15 minutes.
• While puffs are baking:.
• Combine the sugar and cinnamon.
• Melt margarine in microwave for 1 minute.
• Remove puffs from oven immediatley.
• Dip tops into margarine and then into the cinnamon-sugar mixture.
• Serve warm.

Steps:

• Heat oven to 350.
• Grease 15 muffin cups, 2 1/2 x 1 1/4".
• Mix shortening, 1/2 cup sugar, and the egg.
• Stir in flour, baking powder, salt, and nutmeg alternately with milk.
• Fill muffin cups about 2/3 full.
• Bake until golden brown, 20 to 25 minutes.
• Mix 1/2 cup sugar and the cinnamon.
• Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture.

Steps:

• With a mixer beat butter, 1/2 cup sugar, and egg until well blended.
• Combine flour and next 3 ingredients; add to butter mixture alternately with milk.
• Spoon into mini muffin tins filling two-thirds full.
• Bake 350 for 14-16 minutes.
• Remove immediately from tins.
• Combine 1/4 cup sugar and cinnamon.
• Dip tops of muffins in melted butter and then in the sugar mixture.

Steps:

• Sift together flour, sugar, baking powder, salt, and nutmeg.
• Combine water, milk, oil, and peel and bring to a boil.
• Add the flour all at once and beat until a ball forms.
• Remove from heat and beat in eggs.
• Heat the oil to 350 degrees.
• Fry spoonfuls of batter for 4-6 minutes; when done, drain on paper towels and sprinkle with powdered sugar.
• Between batches, give the oil several minutes to get up to full heat; this makes the puffs much less oily.