Reviewed: May 26, 2012

I found this recipe some years back in my Betty Crocker cookbook and it rocks. This is a real classic.

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Reviewer:

mauigirl

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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Jan. 12, 2012

Delicious! I even used half wheat flour and half all-purpose. They were a bit heavier, but still yummy, and I can feel better about giving my kids a healthy on-the-go breakfast!

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Reviewer:

Doris

Cooking Level: Expert

Home Town: Stansbury Park, Utah, USA

Reviewed: Sep. 26, 2011

very tasty however not incredibly light like i imagined. like others i did tweek it to my usual style. I used 2tb. butter and 1/2 cup applesauce and increased the nutmeg and added cinnamon and vanilla. I used a mini muffin pan and 2tb. of melted butter brushed on the finished product was a perfect amount. With the cinnamon sugar on top or plain they are very tasty.

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Reviewer:

lexie

Reviewed: Sep. 6, 2011

These were really easy to make and truly melt in your mouth. Best of all the kids loved them! I followed the recipe to a T except for the nutmeg, I left it out and they were great! These can easily be turned into biscuits if you cut down on the sugar. Thanks. This is a keeper!

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Reviewer:

lovecakes

Cooking Level: Intermediate

Reviewed: Feb. 13, 2011

This is the single most amazing recipe I've ever come across. Every time I make these, my family asks if we have the ingredients for another batch! Thank you for this tremendous recipe! Fast, easy, and positively wonderful!

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Reviewer:

iluv2bake

Cooking Level: Expert

Reviewed: Feb. 9, 2011

I enjoyed this recipe and I plan on using it again, however, you need to add additional spice. I added 1 teasoon of nutmeg and 1/2 teapsoon of cinnamon to the batter.

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Reviewer:

MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Feb. 9, 2011

These were really good! Just like a few other reviewers, I substituted butter for the shortening for more flavour. I baked them in 12 silicon muffin cups so they were easy to pop out, brush with butter, and then roll into the sugar mixture. I found the texture to be light and cake-like, but not 'melt in your mouth' when eaten hot. They were more crumbly and they didn't have much flavour. I waited till they cooled a bit and they tasted much better. Next time I will try adding vanilla extract and shredded apple as mentioned by another reviewer. This recipe is definitely a keeper! I give it extra points for how fast it comes together, and it seems to be foolproof for the novice baker. Thanks for sharing this recipe, Tina!

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Reviewer:

rosabela

Cooking Level: Intermediate

Reviewed: Feb. 3, 2011

I don't know if I'd call these "feather-light", and they don't really melt in your mouth, but these puffs are certainly very tasty! I was a little unsure about the shortening in the batter, and next time I make these, I'm going to sub butter, to give the puffs better flavor. They baked up light, and fluffy, sort of muffin-like, but the texture was different. For the cinnamon sugar part, I dipped the tops in the melted butter, and then the cinnamon sugar. After all the tops were dipped, there was still a ton of butter and sugar mixture left, so I dipped the bottoms, too. I found that the sugar mixture was just right, and had barely any leftover after dipping all the muffin tops and bottoms. The butter, however, was not quite the same story; I had several tbs. of leftover melted butter. Therefore, I would cut back on the amount of butter if I make these again. Thanks for sharing the recipe!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Jan. 23, 2011

Yummy. Great without any changes to recipe.

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Reviewer:

cindy

Cooking Level: Expert

Living In: Springfield, Missouri, USA

Reviewed: Jun. 7, 2010

These definitely are delicious, slightly sweet, bite-sized treats. You might be tempted as I was to nibble on them on all day - not just for breakfast! My husband just loved these! But, I guess that's no surprise because he loved "Donut Muffins" by Dianne from this site. I used butter instead of shortening and I happen to like spices so I used 1/2 tsp. of nutmeg in these plus 1/2 tsp. of vanilla. Whatever you add it's a matter of personal preference. But, in the end what you end up with is a very light, moist, irresistable little treat that's sure to please every time.

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