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Cook'n with Betty Crocker 
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French Breakfast Puffs |
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Serves: 15 Print this RecipeServing Size: 1 puff The recipe for these sweet buns was first published in the 1920s on Washburn-Crosby flour recipe cards. The recipe came from Miss Esoline Beauregard in Florida, who sent it to Washburn-Crosby urging them to try her mother's wonderful recipe. 1/3 cup shortening 1/2 cup sugar 1 egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon gound ground nutmeg 1/2 cup milk 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 cup margarine or butter, melted _Edwards, Dorothy Jane (D.J.) ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 350°. Grease 15 muffin cups, 2 1/2 x 1 1/4 inches. 2. Mix shortening, 1/2 cup sugar and egg thoroughly. Mix flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. 3. Fill muffin cups two-thirds full. Bake 20 to 25 minutes or until golden brown. Mix 1/2 cup sugar and cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot. 1 PUFF: Calories 205 (Calories from Fat 100); Fat 11g (Saturated 5g); Cholesterol 30mg; Sodium 180mg; Carbohydrates 24g (Dietary Fiber 0g); Protein 2g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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