Reviewed: May 28, 2012

Easy, fast, and yummy!! Love this recipe! This reminds me a little of what I crave (but don't get) from pancakes. Moist, light flavor, tender. Nice treat!

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Reviewer:

Jex

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Austin, Minnesota, USA

Reviewed: Mar. 28, 2012

Delicious! Goes perfectly with tea or coffee.

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Reviewer:

Louloubelle

Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

These made 15 cinnamon puffs and they were gone before they were all dipped and rolled...Have to make more...It took a complete stick of butter, not just the 6 Tablespoons, as stated...of course, I did not put them in papers, but greased the muffin tins well enough to get the puffs to 'fall' out...I dipped the whole puff in butter and rolled it in the cinnamon/sugar mixture...that's the way to do it! Fabulous! Fabulous!

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Reviewer:

lutie47

Reviewed: Dec. 19, 2011

Yummy! My Mom used to make these. If you're substituting margarine for the shortening, (like me) be sure to cut the salt, or omit it altogether. Thanks for the great recipe!

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Reviewer:

famfaithandfood,omy!

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Farmington, Utah, USA

Reviewed: Dec. 17, 2011

These were excellent. Substituted butter for shortening and margarine. Did regular size muffins, but I agree that mini would be better (I was too impatient for small batches).

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Reviewer:

Roses

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Oct. 31, 2011

I didn't like this recipe at all; thought it was bland and the muffins were heavy. The recipe for French Puff Muffins from Williams-Sonoma Muffin cookbook are made with buttermilk and must lighter.

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Reviewer:

Linda Carlson

Reviewed: May 23, 2011

I loved these breakfast puffs. I have made them several times already and plan on making more in the future. Marcie

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Reviewer:

Marci

Reviewed: May 21, 2011

These are very tasty even without rolling the entire muffin in the melted butter and cinnamon/sugar. And I read the reviews that had some confusion about where the sugar goes. The recipe is very clear about creaming the sugar and shortening together, not adding the sugar with the flour! And the second bit of sugar is mixed with cinnamon for the topping...I'm guessing either the recipe has changed or was not read very carefully at all!

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Reviewer:

gloriouslight

Reviewed: Apr. 21, 2011

the breakfast puffs are sooo good! people needs to try them

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Reviewer:

beck.cour

Reviewed: Apr. 16, 2011

Great recipe. As I read from other reviews the best is using the mini muffin pans and almost making what we call in Canada Timbits but in the States Donut holes. So very very good! Also I use icing sugar instead of regular white sugar! YUMMmmmm

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