Breakfast puffs
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1½ | cup | All-purpose flour* |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Milk |
| ½ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | cup | Margarine or butter; melted |
Directions
Heat oven to 350-F. Grease 15 muffin cups, 2½ x 11/4 inches. Mix shortening, ½ cup sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups about two-thirds full.
Bake until golden brown, 20 to 25 minutes. Mix ½ cup sugar and the cinnamon. Immediately after baking, roll puffs in melted margarine, then in sugar-cinnamon mixture.
*If using self-rising flour, omit baking powder and salt.
Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #1002 by "M. Hicks" <nitro_ii@...> on Jan 11, 1998