So simple yet SO good!
I was wanting a little somethin' the other morning to go with my coffee, so
I started flipping through my The Pioneer Woman Cooks cookbook
and found this recipe..... OMGosh!
It was quite the ordeal to get them made...as I started mixing the dry ingredients, I was at the end of my baking powder and when I got to the eggs, I had only one....so much for having a little somethin' with my coffee.....so they were put on hold until I got back from town...
so I had them with my afternoon coffee.....
FRENCH BREAKFAST PUFFS
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
1 cup milk
2 sticks butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, sal and nutmeg. Set aside.
In seperate large bowl, cream together sugar and shortening. Add the eggs and mix again.
Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition.
Fill muffin cups 2/3 full.
Bake 20 - 25 minutes, until golden. Remove muffins from pan and set aside.
To make the coating, melt butter in bowl or glass pan. In seperate container, combine sugar and cinnamon.
Dip warm muffins in the butter, coating thoroughly...then roll in the cinnamon sugar mixture.
She made a note that they freeze well and are great reheated...
Well, they were so good I knew there wasn't going to be any that would see the freezer but there were a few left for Sunday morning.....yep, she was right....they were just as delish reheated....
Hmm....I think I just might make up some more today!
***Note...I did use splenda for baking in these and they were just as good! Also, for the coating, I started with just half the measurements and had plenty to give them all a generous coat.***