French Breakfast Puffs

I love the Pioneer Woman.  Her blog is hilarious and everything she makes looks scrumptious.  Almost all of her dishes would not be part of any diet, but that is probably what makes them all look so yummy.  Last weekend we had an unlikely ice storm sweep through Dallas.  I made the Pioneer Woman's French Breakfast Puffs for Jack's bible study group, but because of the snow, no one came over.  Thus, Jack and I had a few too many breakfast puffs for the two of us.  Oh well.  I don't regret eating a sweet treat for breakfast on Saturday morning.  And a snack on Saturday afternoon.  And breakfast on Sunday.  You get the idea.

Riley was so confused by but absolutely loved the snow.

Biscuits covered in butter and cinnamon and sugar.  That's basically what these babies taste like.  The muffin is basic, but once you soak them in butter and then roll them in cinnamon sugar, an ordinary muffin is transformed into a treat.  These are an easy and quick breakfast that will make your guests think you bought them from the nearby bakery.  Try them!

French Breakfast Puffs

You will need:

3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-1/2 cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

How to make it:

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.