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My review
French Breakfast Puffs
Betsy
"This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty."
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Ingredients
30 m servings 231 calsOriginal recipe yields 12 servings (1 dozen)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 231 calories; 11.8 g fat; 29.5 g carbohydrates; 2.5 g protein; 16 mg cholesterol; 214 mg sodium. Full nutrition
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Reviews
Read all reviews 194236 Ratings
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Most helpful positive review
3/9/2008
The entire family LOVES these. Recipe is wrong. Do *not* sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and deli...
Most helpful critical review
6/6/2002
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've al...
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3/9/2008
The entire family LOVES these. Recipe is wrong. Do *not* sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and deli...
12/4/2010
Instead of shortening, I used butter. I also used whole wheat white flour and buttermilk. When dropping them into the mini muffin tins, I used my small cookie scoop not only to make uniform size...
6/6/2002
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've al...
6/10/2012
These definitely are delicious, slightly sweet, bite-sized treats! You might be tempted as I was to nibble on them on all day...! My husband just loved these with a nice cup of coffee. I used bu...
3/5/2003
Apsolutely deliciuos, they are so light and also light in cals. If you don't have nutmeg just put cinoman in it is just as good, i also made it as a cake as my friend did not have a muffin tin,...
3/31/2009
My grandma used to make these when I was a little girl and they are still a favorite of mine after all these years. She would bake them in a cast iron muffin tin shaped like bears and then dip t...
7/27/2008
I can see if left as is these would be bland. I made the recipe as is, except I did not have shoretning, I subed oil. ok folks.. make these as mini muffins and dip the whole muffin in the butt...
6/12/2006
Great recipe, suggest using mini-muffin tins to maximize the cinnamon-sugar surface area to mass ratio. :)
2/10/2003
I did also notice the mistake with the sugar, so I just added it to the shortening. They came out great! My husband ate them all!