French Breakfast Puffs
Betsy
ingredients
- 3 C flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1 C sugar
- 2/3 C shortening -- (Crisco)
- 2 eggs
- 1 C milk
- 1 1/2 C sugar
- 3 tsp cinnamon
- 2 sticks butter
directions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. 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, then coat with cinnamon-sugar mixture. Eat. Faint.
S(Internet Address): “http://thepioneerwomancooks.com/2007/12/french_breakfast_puffs.html” Yield: “12 muffins”
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Per Serving (excluding unknown items): 539 Calories; 29g Fat (47.0% calories from fat); 5g Protein; 67g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 478mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 3 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Source: Betsy
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