French Puffs! Boy oh boy, these little suckers are good! They are the perfect weekend breakfast, and they would be great for making ahead for busy mornings. They come from Pioneer Woman‘s first cookbook. I just love her!!!
Now if you’ve ever made her recipes, you know they make enough to feed an army! This recipe says it makes 12, but I got 24 mini muffins and 6 regular muffins out of it. That was fine with me. I just bagged up the rest into a freezer bag for busy mornings.
3 cups of flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
1 cup milk
2 sticks butter (remember it makes a lot)
1 1/2 cups sugar
3 tsp cinnamon
Preheat oven to 350. Grease muffin cups. Stir flour, baking powder, salt, and nutmeg together in a bowl and set aside. In a separate large bowl, cream shortening and sugar together. Add eggs and mix again. Alternate adding one-third of flour mixture and one-third of milk and mix well after each addition. Fill muffin cups 2/3 full. Bake 20-25 minutes for regular muffins and 15-20 minutes for mini muffins.
Shortly before removing the muffins, melt the butter in a dish such as a small casserole dish. Mix sugar and cinnamon in a separate dish of similar size. After removing muffins from oven, remove them from the pan and roll in butter and then in cinnamon sugar mixture, coating them really well. Enjoy and freeze the extras in a freezer bag.