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French Breakfast Puffins Recipe
|Softened shortening||1⁄3 Cup (5.33 tbs) (Around 75 milliliter)|
|All-purpose flour/Cake and pastry flour||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Baking powder||1 1⁄2 Teaspoon (Around 7 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄4 Teaspoon (Around 1 milliliter)|
|Milk||125 Milliliter (Around 0.5 Cup)|
|Granulated sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Cinnamon||1 Teaspoon (Around 5 milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (Around 125 milliliter)|
Serving size: Complete recipe
Calories 2753 Calories from Fat 1610
% Daily Value*
Total Fat 183 g280.9%
Saturated Fat 82.3 g411.4%
Trans Fat 10.5 g
Cholesterol 465.9 mg
Sodium 1700.9 mg70.9%
Total Carbohydrates 257 g85.5%
Dietary Fiber 8 g32%
Sugars 107.9 g
Protein 31 g61.8%
Vitamin A 64% Vitamin C 0.38%
Calcium 83% Iron 61.4%
*Based on a 2000 Calorie diet
Stir in flour, baking powder, salt and nutmeg alternately with milk.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Bake in preheated oven for 20 to 25 minutes.
In a bowl combine 1/2 cup (125 mL) sugar and cinnamon.
As soon as puffins are ready, remove from pan.
Roll in melted butter, then into the sugar-cinnamon mixture.