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French Breakfast Puffs

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Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.

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(67 Ratings)

67 Ratings

5 spoons 79%

4 spoons 13%

3 spoons

2 spoons

1 spoons

Member Reviews (22)

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PREP TIME
10 Min
TOTAL TIME
35 Min
SERVINGS
15

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

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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.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Puff)

Calories 200

(Calories from Fat 100 ),

Total Fat 11 g

(Saturated Fat 5 g,

Cholesterol 30 mg;
Sodium 180 mg;
Total Carbohydrate 23 g

(Dietary Fiber 0g,

Protein 2 g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1/2 Fruit;
2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 22 Reviews View All

Posted 2/13/2012 1:58:32 PM REPORT ABUSE fromarge said:

Rating:

I first made this recipe in 7th grade Home Ec. Was it 1979? Oh my. Loved it back then, but over the years, lost the recipe. I recently found it posted here, and was happy to make it again. So I made it as it is originally written, and while it was delicious like I remembered; but perhaps my palate no longer appreciates the amount of sugar and butter coating the outside? Ugh... I felt it was too sugary and rich, for me personally. Overwhelming, in fact. So I made the following modifications, to bump up the flavors, and reduce some of the sugar and fat: 1. Reduced sugar in the muffin, to 1/3 cup 2. Substituted the shortening in the muffin, to softened butter 3. Increased nutmeg, 1/2 tsp, freshly grated, of course, and added a teaspoon of vanilla extract. 4. Baked in mini muffin tins 5. Doubled the amount of cinnamon in the sugar mixture 6. Dipped only the tops of the muffins in butter, and sugar mixture. The result was a delicious, flavorful, and satisfying, and the smaller bite was easier to manage

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