French Breakfast Puffs

I've been making variations of these yummy muffins for years. This recipe is especially good. Don't ask me why these are called French Breakfast Puffs. All I know is that they are so good. Perfect for breakfast, brunch or anytime. They are sweet muffins with hints of nutmeg and dipped in butter and rolled in cinnamon and sugar. Also great for kids (or adults) who don't like fruit in their muffins. You can sprinkle them with sugar, a cinnamon/sugar mixture, or if you want to go all out, roll the entire muffin around in the butter for 20-30 seconds and then roll in cinnamon sugar mixture. These don't even last a day in my house.

French Breakfast Puffs

Pioneer Woman

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. 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. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 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 on all sides , then coat with cinnamon-sugar mixture. Makes 12 muffins.

*You can either dip just the tops in butter and sugar or you can roll the whole muffin in the cinnamon sugar mixture. If you do this, let them get really coatedwith butter.Leave them in there for a good 20-30 seconds before you roll in the sugar mixture.