This recipe was posted to Pioneer Woman back in December of 2007 and I knew from the ingredients alone that these had to be delicious. And who can argue with bread dipped in butter and rolled in cinnamon sugar? No one. That’s who. Here is the link to her post. I really like her site and every recipe I’ve tried has been great. If you don’t follow her blog already, then you should.
I don’t know why I haven’t tried these until now. My mother-in-law made them a few weeks ago, and I was inspired to try them myself. I made them in mini muffin cups instead of the regular size so that I would have more tasty treats. I had leftover batter after filling the 24 cups, so I used a madeleine pan for the rest…they didn’t look that great t, but they tasted good.
Since I was using a smaller pan, I reduced the baking time to 15 minutes. Other than that everything is the same as Pioneer Woman’s recipe. Why mess with a good thing? While these are a bit messy to prepare, they are worth it. Any puffs left over can be stored at room temperature in an airtight container for a few days. They don’t taste quite as good as fresh, but they will still satisfy your sweet tooth.
Bake the muffins, then take the warm muffins one by one…this is where the magic happens…
Dip the warm muffin into your melted butter, then drop them into your sugary, cinnamon-y goodness and coat them well.
Transfer the coated muffin to a cooling rack. Place a piece of foil or wax paper underneath to catch any stray sugar.
French Breakfast Puffs
- 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, or 24 mini 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.