Become a Member of Betty's Kitchen
Join FREE | Subscribe to newsletters | Log in

Recipe

French Breakfast Puffs

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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.

false

( 71 Ratings)

71 Ratings

5 Stars 80%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 24 )

8ad41733-6664-428f-b0c7-0033c1e1bee6

Pin It

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

Save $$$ on your favorite brands

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.

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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.

Got questions? Our experts have the answers. Ask Betty now.

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*:

Exchanges:

1 Starch;
1/2 Fruit;
2 Fat;

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

Review & Comments

Write a Review

1 - 3 of 24 Reviews View All

Posted 10/9/2012 8:31:29 AM REPORT ABUSE Kittylu2733 said:

Rating:

Very good

This reply was: Helpful Inspiring

Posted 9/29/2012 8:56:18 AM REPORT ABUSE JustOnceMore said:

Rating:

This is a family favorite that my mom always made and I have been making at least monthly for my own family. They are delicious as is, but if I'm in the mood to save a few calories I only dip the tops and bottoms, rather than rolling the whole muffin in butter and sugar. Also, the recipe states it makes 15- that would be pretty small muffins. At regular muffin size it only makes 10.

This reply was: Helpful Inspiring

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

This reply was: Helpful Inspiring