French Breakfast Puffs


  • 1/3 cup soft shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon


  • Heat oven to 350F. Pam-spray bottom of muffin cups. Mix shortening, 1/2 cup sugar and egg thoroughly. Blend four, baking powder, salt and nutmeg. Stir in alternately with milk. Fill muffin cups 2/3 full. Bake 20-25 minutes. Immediately roll in the melted butter, then in mixture of 1/2 cup sugar and cinnamon. Serve hot.


  • NOTES:
  • NOTES : I started making these when I was a little girl when I use to make breakfast every weekend for my family. I really got it from a Betty Crocker cookbook. But its so old now and I know I've made it more than Betty Crocker, that I can now take credit for making it up or at leasting "adapting" or should I say in this case, "adopting" it .
  • SERVINGS: 12
  • SOURCE: Char Zyskowski