Tried and True, recipes worth sharing, French Breakfast Puffs

So for the next few weeks I would like to share with you some recipes that are tried and true in our house.  To start this off I’m using one that I made this morning.


French Breakfast Puffs, from Taste of Home Cookbook

  • 1/3 cup shortening
  • 1 cup sugar, divided
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 6 tbsp butter, melted

In a small mixing bowl, beat shortening, 1/2 cup sugar and egg until smooth.  Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.

Fill greased muffin cups 2/3 full.  Bake at 350 for 20 minutes or until a toothpick inserted near center comes out clean.  Cool5 minutes before removing from pan.

Meanwhile, combine cinnamon and remaining sugar in a shallow bowl.  Roll warm puffs in butter, then in cinnamon-sugar.  Serve immediately.  Makes 1 dozen.

Now for some first hands notes about this recipe.

  1. Nutmeg is on the expensive side for me so I substitute cinnamon and a dash of ginger
  2. I use the cupcake liners instead of greasing my pan
  3. 6 tbsp of melted butter is too much use about half of that
  4. 1/2 cup sugar is too much also, just mix up some cinnamon and sugar and sprinkle of it.
  5. I find it easier to use a pastry brush to brush on the butter rather than rolling in the butter.
  6. Last note, I don’t normally get a full dozen, more like 10  so if you don’t fill you tin put some water in the empty ones for even baking.

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