French breakfast puffs

Yield: 6 Servings

Measure Ingredient
⅓ cup Sweet butter, cubed
½ cup Sugar
1 \N Egg
1½ cup Flour
1½ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Nutmeg
½ cup Milk
¼ pounds Melted butter
½ cup Sugar
1 teaspoon Cinnamon

Sift together the flour, baking powder, salt and nutmeg.

Use Food Processor. Insert steel blade, add butter, and sugar using the on/off method cream together, add egg and mix well.

Feed alternately through the tube the dry ingredients and milk. Be sure that the milk is the last ingredient to be added. Fill greased muffin tin ⅔ full. Preheat oven to 350 degrees, bake 20-25 minutes, until golden brown. Remove from muffin tin and roll in melted butter, then in mixture of ½ cup sugar and 1 tsp. cinnamon.

Do not roll the puffs you do not plan to use immediately. These can be frozen or refrigerated and when reheated roll in the butter and sugar mixture. The puffs will get hard and crusty if rolled in the butter then reheated. Serve hot.

"Sinfully delicious. We serve these with homemade butter and coffee to our guests." Linda Hughes, Sanger Tx From: New Jersey Quarter Horse Champion Recipes Shared By: Pat Stockett

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