French Breakfast Puffs - A Bountiful Love

French Breakfast Puffs

I think I am in love with any baked goodies with cinnamon-sugar topping. I used to not like cinnamon. Then I met my husband, who LOVES cinnamon rolls. I learned how to make cinnamon rolls for him and I learned to love it! Our girls also love any dessert that has cinnamon sugar in it.

This French Breakfast Puff uses a Baby Cakes Cake Pop Maker, but you can still make this using a regular muffin tin. These puffs are very easy to make, frugal, and a crowd-pleaser.

1/2 cup sugar
1/3 cup vegetable shortening
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
 1/4 tsp nutmeg ( or cinnamon)
 1/2 cup milk ( can use low-fat milk)
 6 tbsp butter, melted
Cinnamon sugar: 3/4 cups sugar, 1 1/2 tsp cinnamon

Directions :

Beat the sugar and shortening, until light and fluffy. Beat in egg.

Stir the flour together, baking powder, salt and nutmeg or cinnamon. Alternately blend in the flour mixture and milk into the shortening mixture, beginning and ending with the flour mixture.

Fill each cooking reservoir with about 1 tbsp of the batter. Bake 4 to 5 minutes or until a toothpick comes out clean.

If using a muffin tin, bake in the preheated oven (350 degrees) for 15-20 minutes.

Make the cinnamon-sugar mixture. Roll the puffs into the melted butter and then to the cinnamon sugar.

Best when served warm but these puffs keep really good for later serving!

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