French Breakfast Puffs From Betty Crocker Recipes

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350°F. Generously grease muffin cups with butter.
• In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy. Blend in eggs until well incorporated. Slowly mix in flour mixture, alternating with milk, until all ingredients are blended. Stir in vanilla.
• Divide batter between muffin cups so that they are about 2/3 full. Bake until edges are starting to turn golden and a toothpick inserted in center comes clean, about 20 to 25 minutes.
• While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl. As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan. Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated. Serve warm.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

FRENCH BREAKFAST PUFFS

Steps:

• Heat oven to 350.
• Grease 15 muffin cups, 2 1/2 x 1 1/4".
• Mix shortening, 1/2 cup sugar, and the egg.
• Stir in flour, baking powder, salt, and nutmeg alternately with milk.
• Fill muffin cups about 2/3 full.
• Bake until golden brown, 20 to 25 minutes.
• Mix 1/2 cup sugar and the cinnamon.
• Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture.

FRENCH BREAKFAST PUFFS FROM BETTY CROCKER

Steps:

• 1. Heat oven to 350 degrees. Grease 12 medium muffin cups. Mix butter, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt, 1/4 teaspoon cinnamon, and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• 2. Bake 20 to 25 minutes or until golden brown. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.