These are great and even better when served with something….like a crab and two cheese omelette for example.
- 1/3 cup shortening
- 1/2 cup sugar
- 1 large egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- pinch of freshly grated nutmeg
- pinch of salt
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 cup sugar and 1/2 tsp. ground cinnamon blended
Preheat oven to 350 degrees. In a large bowl cream together the shortening, sugar and egg until fluffy.
In another bowl, combine the dry ingredients and blend together. Add to the creamed mixture alternating with the milk. Fill a greased muffin tin two-thirds full and bake for 20-23 minutes until golden brown. Place under the broiler for 1-2 minutes to brown the top.
Remove puffs immediately and while still hot, roll in the melted butter and then in the sugar and cinnamon mix.
This makes 12-15 medium puffs or 7-9 large ones.
French Breakfast Puffs
This recipe is from my cookbook “The B & B Cookbook”.
This makes 6 Puffs
- 1 1/2 cups flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- pinch of salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup melted butter
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup melted butter
Preheat oven to 350 degrees. In a mixing bowl combine first five ingredients and make a well in the center. In another bowl, beat egg slightly, add milk and melted butter. Mix together and add to the dry ingredients. Stir only until moistened (will be lumpy).
Grease muffins tins, fill with batter. Bake 20-25 minutes or until golden.
Combine 1/4 cup sugar and cinnamon together. Immediatly dip the baked muffins into the melted butter and then into the sugar-cinnamon, Serve warm.
Truly a real winner. ALMOST like a beignet only without the deep frying.