French Breakfast Puffs

    French Breakfast Puffs

    (237)
    1save
    40min


    210 people made this

    About this recipe: This was a favourite 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.

    Ingredients
    Serves: 12 

    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/2 cup (110g) caster sugar
    • 1/3 cup (75g) shortening
    • 1 egg
    • 1/2 cup (125ml) milk
    • 1/2 cup (110g) caster sugar
    • 1 teaspoon ground cinnamon
    • 6 tablespoons (90g) margarine, melted

    Directions
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 175 degrees C (350 degrees F). Grease 12 cup muffin tin or line cups with paper muffin liners.
    2. 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.
    3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
    4. Remove muffins from oven and muffin tin. 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.
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    Reviews and ratings
    Global ratings:
    (237)

    Reviews in English (238)

    Mauigirl
    0

    Yummy and simple. Thanks for sharing!  -  09 Mar 2015

    by
    246

    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 delicious and YUMMMMMMMY!  -  09 Mar 2008  (Review from Allrecipes US | Canada)

    by
    153

    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 sized muffins but it was just easier to make just the right amount for each muffin cup. I also used butter for the "dip" part, too. My family basically had these gone in a matter of seconds. Next time, I'll double the recipe and I think I'll add a little more spice when I make it and maybe some vanilla or maple flavoring to the "puff" part. NOTE: When you make these, be sure to watch them carefully as you reach the end of baking time. Mine were a bit overdone.  -  04 Dec 2010  (Review from Allrecipes US | Canada)

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