| 1/3 | cup shortening |
| 1/2 | cup sugar |
| 1 | egg |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1/2 | cup milk |
| 1/2 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/2 | cup butter or margarine, melted |
| 1. | Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches. |
| 2. | Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. |
| 3. | Bake 20 to 25 minutes or until golden brown. |
| 4. | Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot. |
|
Toss 2 tablespoons finely chopped nuts into the cinnamon-sugar mixture for Nutty French Breakfast Puffs.
Or make Baked Mini Donut Holes. Prepare the recipe as directed, except divide the dough among 24 greased mini muffin cups, 2x3/4 inch, and bake 11 to 13 minutes. |
|
| Make more cinnamon-sugar mixture than you'll need, and store the rest to use later. Try it sprinkled on buttered toast or stirred into cooked rice. |
Nutrition Information:
200 ( 100 ); 11 g ( 5 g); 30 mg; 180 mg; 23 g ( 0g); 2 g 4 %; 0%; 4 %; 4 % 1 ; 1/2 ; 2