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Feather-Light Breakfast Puffs
February 03, 2011

I don't know if I'd call these "feather-light", and they don't really melt in your mouth, but these puffs are certainly very tasty! I was a little unsure about the shortening in the batter, and next time I make these, I'm going to sub butter, to give the puffs better flavor. They baked up light, and fluffy, sort of muffin-like, but the texture was different. For the cinnamon sugar part, I dipped the tops in the melted butter, and then the cinnamon sugar. After all the tops were dipped, there was still a ton of butter and sugar mixture left, so I dipped the bottoms, too. I found that the sugar mixture was just right, and had barely any leftover after dipping all the muffin tops and bottoms. The butter, however, was not quite the same story; I had several tbs. of leftover melted butter. Therefore, I would cut back on the amount of butter if I make these again. Thanks for sharing the recipe!

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