French Breakfast Puffs

French Breakfast Puffs

168

"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."
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Ingredients

30 m servings 231 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
  2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
  4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Reviews

168
  1. 204 Ratings

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Most helpful positive review

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 deli...

Most helpful critical review

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 al...

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 deli...

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 size...

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 al...

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 bu...

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,...

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 butt...

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 t...

Great recipe, suggest using mini-muffin tins to maximize the cinnamon-sugar surface area to mass ratio. :)

I did also notice the mistake with the sugar, so I just added it to the shortening. They came out great! My husband ate them all!