Cinnamon Sugar Puffs

My Uncle Mitch says these are his favorite thing for breakfast.  When I made them, he ate six; Jake and I could only eat two.  Grandma says that the recipe came from a really old Betty Crocker recipe book that had been her mothers; it was published way before my Mom was even born!  Some people call them French Breakfast Puffs.

Ingredients Needed:

 

Equipment Needed:

Measuring Cups

Measuring Spoons

Electric Mixer with beater and bowl

Microplane or nutmeg grater

Rubber Scraper

1/4 cup scoop (optional, but easier)

Muffin Pan and Non-stick Spray

Napkin-Lined Basket

Puffs

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1/2 cup milk

Topping:

1/2 cup melted butter

1/2 cup sugar

3/4 teaspoon cinnamon

Have an adult help you turn the oven on and preheat to 350.

How to Make Cinnamon Sugar Puffs:

1.  Put the sugar in the mixing bowl

 

 

2.  Add the shortening.  3.  Turn on the mixer and cream the butter and sugar until they are well-mixed and smooth and creamy. 4.  Add the egg and beat until the mixture is light and fluffy.

5.  Turn the mixer off and add the flour.

 

6.  Add the baking powder and salt. 7.  Use the Microplane or nutmeg grater to grate the nutmeg into the mixture.  Make sure you don't use the ground nutmeg that comes in a spice jar; it is terrible tasting and will ruin your puffs. 8.  Start the mixer on the lowest setting and gradually pour in the milk. 

9.  Continue beating at low speed until well-mixed. 

 

10.  Turn off the mixer and scrape down the sides of the bowl.  Turn the mixer back on briefly to blend. 11.  Scrape the dough off of the beaters. 12.  Spray the muffin pan with non-stick spray. 

12.  Scoop the dough into the greased muffin pan. 13.  If you have a 1/4 cup scoop, it makes it easier to scoop equal size portions into the muffin pan. 14.  Try to make sure that there is an equal amount of dough in each of the muffin cups. 15.  Place the muffin pan in the preheated oven.  Set the timer for 20 minutes.  When it rings, check to see if the puffs are brown.  If they aren't, let them cook another 5 minutes.

16.  Use two pot holders to remove the pan from the oven.  An adult should supervise when you are using a hot oven. 17.  Let the puffs cool for 5 minutes 18.  Hold the pan with a potholder and use a knife to loosen the puffs from the pan. Make the topping and finish the puffs:

1.  Melt the butter in the microwave for 30 seconds; pour it into a bowl.

2.  In a small bowl, mix the cinnamon sugar  3.  Holding on to the bottom of each puff, dip into the butter. 4.  Then dip into the cinnamon sugar 5.  Place the muffins in the napkin-lined basket and serve immediately.

Back to Isabella Cooks Main Page