'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.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small mixing 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.

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  • Fill greased muffin cups two-thirds full. Bake at 350 degrees F 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.

Nutrition Facts

234 calories; protein 2.5g; carbohydrates 29.4g; fat 12.2g; cholesterol 31.6mg; sodium 193.2mg. Full Nutrition
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Reviews (55)

Rating: 5 stars
08/25/2010
These definitely are delicious, slightly sweet, bite-sized little treats. They're perfect with a cup of coffee or tea in the morning. You might be tempted as I was to nibble on them on all day - not just for breakfast! My husband just loved these! I used butter instead of shortening plus 1/2 tsp. of vanilla. These turned out very light, moist, and fluffy - definitely a recipe that's sure to please every time. Read More
(33)
Rating: 4 stars
01/26/2008
I wasn't really sure what to expect, but I was satisfied with these. They're very similar to a cake donut, as other reviewers have mentioned. I used a scoop (the kind with a spring-loaded sweeping blade) to portion the sticky batter, and I made exactly nine muffins. I think the butter/sugar at the end is critical, and it works out to about 2 t. butter per puff. Mine ended up sitting for almost an hour before we ate them, and one I had later in the afternoon was just as good, so there isn't much pressure to serve immediately as the recipe would indicate. I'll be making these again. Read More
(16)
Rating: 4 stars
04/03/2007
Good recipe, just made a couple of changes the second time around; cut back sugar to 1/4, added cinnamon to the flour mixture and 5 minutes before the "puffs" were done used a sugar water glaze. In my mind made it somewhat healthier without nearly a stick of butter as a glaze. I also served them with fresh fruit slices. It was a hit! Read More
(15)
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Rating: 5 stars
01/29/2007
Wow! These are great! I was in the mood for cake doughnuts but didn't want to bother with frying so I gave these a shot. Instead of nutmeg I added about 2 tsp of pumpkin pie spice. I also substituted powdered sugar for the topping, I think this makes the mixture stick much better. The batter is really sticky and stiff so it was hard to fill the muffin cups only 1/3 full. I didn't use muffin liners and filled the cups half full so it only made 8, but they were worth it. Very quick and easy to make. My hubby is the family taste-tester and he says "Give 'em a 5!" Read More
(10)
Rating: 5 stars
04/04/2007
Very very good. These taste similar to a coffee cake donut, but lighter in flavor and texture. The only thing I did differently was before I baked them, I sprinkled some cinnamon sugar on top. In doing so, they did not need to be rolled in the butter/sugar/cinnamon mixture which saved some fat calories. I did serve them warm, and cut a few open and put some Smart Balance on them which did make them extra yummy! Good recipe - will make again! Read More
(7)
Rating: 5 stars
09/16/2007
This came out so nicely. Texture like a great cake donut. 1st time I followed the recipe to the letter, and they came out perfect. Next time I'll try all the traditional (and not so traditional) donut toppings. Read More
(5)
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Rating: 5 stars
11/22/2007
I loved these. I made them for Thanksgiving morning, and I mixed the dry ingredients the night before so I could just toss it all together and not measure anything in the morning. I didn't use muffin cups in the muffin tin, I just used my non-stick muffin pan and greased it. They popped out just fine, and none stuck at all (I probably could've just tipped it upside down and they would've all fallen out themselves). Also, with the muffin cups filled 2/3 of the way, it only made 9, but they were a good size that way. At the end, instead of rolling them in butter and the granulated sugar and cinnamon mix, I took them out of the tins when they were still hot and rolled them in powered sugar and cinnamon like you would with regular donuts. I thought these tasted great, nice and cakey and fluffy just like a donut! You could probably easily use these in one of those donut baking pans, or even use the dough to make cinnamon rolls with. Great recipe! :) Read More
(5)
Rating: 4 stars
11/30/2007
Very good - not quite as light as I was expecting but the taste was great. The cinnamon sugar topping and butter are the best. Don't skimp on it. If you can't afford the calories eat a salad! Read More
(4)
Rating: 4 stars
07/04/2011
We used buttermilk instead of regular milk and also subtracted two teaspoons of the milk and added two teaspoons of vanilla flavoring. My oldest son made this almost unassisted (I watched mostly and jumped in when he needed it) from beginning to end. The husband and boys thought these were great--they ate almost all of them in less than ten minutes. I got ONE. ONE puff. Next time, I'll double the recipe. Read More
(3)