I had the great pleasure of spending Saturday morning with my right hand dipped in butter and my left hand dipped in cinnamon and sugar. As far as Saturday mornings go, it was a good one. The end result was these beautiful French Breakfast Puffs.
The puffs begin their lives as gorgeous muffins with a hint of nutmeg.
Then, once they have the pleasure of bathing in a butter bath and lounging in cinnamon and sugar, they are transformed into the sweetest creations. Simple. Perfect. Delicious.
My breakfast puffs were joined by greek yogurt and strawberries drizzled with honey. It was the perfect Saturday morning breakfast. Kids and hubby loved them too! Maybe next Saturday will find you with butter on one hand and cinnamon and sugar on the other?
- 3 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Ground Nutmeg
- 1 cup Sugar
- ⅔ cups Shortening (Crisco)
- 2 whole Eggs
- 1 cup Milk
- 1-½ cup Sugar
- 3 teaspoons Cinnamon
- 2 sticks Butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Thank you to Ree Drummond, the Pioneer Woman for another great recipe!