Cinnamon butter buckwheat puffs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| ½ | cup | Sugar |
| 1 | Egg; large | |
| 1 | cup | Flour; all-purpose |
| ½ | cup | Buckwheat flour; light or |
| Whole | ||
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg; freshly grated |
| ½ | cup | Milk |
| ***topping*** | ||
| ½ | cup | Butter or margarine; melted |
| And cooled | ||
| ½ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
Directions
AH-CHOO, T.D. IN MD.- 03/21
Cream together shortening and ½ cup sugar then beat in egg. Stir together flours, baking powder, salt and nutmeg. Add to creamed mixture along with milk, stirring only until dry ingredients are moistened. Divide batter among 12 buttered muffin cups (⅓ cup capacity). Bake at 350F for 20 to 25 minutes or until golden brown.
For topping, pour melted butter into bowl just large enough to hold 1 puff. Combine ½ cup sugar and cinnamon. Dip warm puffs, 1 at a time, in butter, coating completely. Then roll in cinnamon-sugar.
Makes 12 puffs.
**formatted by AH** from The Birkett Mills Buckwheat Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 7:19 PM TO: FRANCES NOSSEN (SWTK50B) FROM: AH BROWN (BSJR42A) SUBJECT: R-MM BUCKWHEAT MEGA