Sunday, June 06, 2010
French Breakfast Puffs-Betty Crocker, 1950
These are really reminiscent of something we used to get with school lunches. I baked mine in paper cups, and only dipped the tops in the butter/sugar mix. The directions suggest rolling the whole thing, which is more doughnut-like. I think it would be too sweet (and messy).
The muffins made a wonderful breakfast, and we took the remainder with us for a post-book sale treat. They held up well.
You Will Need:
1/3 cup soft shortening (I used butter)
1/2 cup granulated sugar
1 large egg
1 1/2 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup whole milk
Grease a 12 piece muffin tin, or use papers if you prefer. Preheat oven to 350 degrees F.
Mix together the butter, sugar and egg until light. Sift dry ingredients together and add, alternating with the milk. Pour into muffin tins (about 2/3 full) and bake 20-25 minutes or until golden brown. Meanwhile, make the topping:
6 tablespoons melted butter
1/2 cup granulated sugar plus 1 teaspoon ground cinnamon
Place the butter in one bowl and the sugar in the other. Remove hot muffins from tins (carefully) and dip quickly in butter, then roll in sugar mixture. Serve warm or cold. Makes 12.