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.
- Nutmeg is on the expensive side for me so I substitute cinnamon and a dash of ginger
- I use the cupcake liners instead of greasing my pan
- 6 tbsp of melted butter is too much use about half of that
- 1/2 cup sugar is too much also, just mix up some cinnamon and sugar and sprinkle of it.
- I find it easier to use a pastry brush to brush on the butter rather than rolling in the butter.
- 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.