Feather-Light Breakfast Puffs Recipe
Ingredients
| Shortening | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) (TOPPING:) | |
| Ground cinnamon | 1 Teaspoon (TOPPING:) | |
| Butter/Margarine | 6 Tablespoon, melted (TOPPING:) |
Directions
In a mixing bowl, beat shortening and egg.
Combine the flour, sugar, baking powder, salt and nutmeg.
Stir into egg mixture alternately with milk (batter will be stiff).
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 15-20 minutes or muffins test done.
For topping, combine sugar and cinnamon.
When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar.
Combine the flour, sugar, baking powder, salt and nutmeg.
Stir into egg mixture alternately with milk (batter will be stiff).
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350° for 15-20 minutes or muffins test done.
For topping, combine sugar and cinnamon.
When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar.
Chef
