"This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty." — Betsy
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1 1/2 cups
1 1/2 teaspoons
The entire family LOVES these. Recipe is wrong. Do *not* sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and delicious and YUMMMMMMMY!
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've already put the sugar into the flour -- so i dont know where the error is
Instead of shortening, I used butter. I also used whole wheat white flour and buttermilk. When dropping them into the mini muffin tins, I used my small cookie scoop not only to make uniform sized muffins but it was just easier to make just the right amount for each muffin cup. I also used butter for the "dip" part, too. My family basically had these gone in a matter of seconds. Next time, I'll double the recipe and I think I'll add a little more spice when I make it and maybe some vanilla or maple flavoring to the "puff" part. NOTE: When you make these, be sure to watch them carefully as you reach the end of baking time. Mine were a bit overdone.
Apsolutely deliciuos, they are so light and also light in cals. If you don't have nutmeg just put cinoman in it is just as good, i also made it as a cake as my friend did not have a muffin tin, just cook a little longer about 20-25 mins.
These definitely are delicious, slightly sweet, bite-sized treats! You might be tempted as I was to nibble on them on all day...! My husband just loved these with a nice cup of coffee. 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. The end result is a very light, moist, irresistable little treat that's easy to make!
I can see if left as is these would be bland. I made the recipe as is, except I did not have shoretning, I subed oil. ok folks.. make these as mini muffins and dip the whole muffin in the butter and roll in cin/sugar mix. You have a great treat. As a large muffin you are going to get bland, there is not enough spice in the batter to make these tasty. It kinda reminds you of a donut hole with cin/sugar.
Great recipe, suggest using mini-muffin tins to maximize the cinnamon-sugar surface area to mass ratio. :)
My grandma used to make these when I was a little girl and they are still a favorite of mine after all these years. She would bake them in a cast iron muffin tin shaped like bears and then dip the whole muffin in butter and roll in the cinnamon and sugar mixture. I make them the same way, except I add a teaspoon of vanilla extract to the batter for additional flavor. Love these and the memories that come with them!
* Percent Daily Values are based on a 2,000 calorie diet.
French Breakfast Puffs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 106
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The crust is crunchy and the center is moist. What’s not to love?