FRENCH BREAKFAST PUFFS
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.
Provided by Betsy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
- 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.
- Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- 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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 29.5 g, Cholesterol 16.3 mg, Fat 11.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 214.2 mg, Sugar 17.3 g
FRENCH BREAKFAST PUFFS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 puffs
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
- In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
- Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
- To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
- Dip the warm muffins in the butter, coating thoroughly.
- Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!
FEATHER-LIGHT BREAKFAST PUFFS
Don't let the stiff batter of these muffins fool you; these slightly sweet puffs really bake up light and delicate. Serve them hot and they'll melt in your mouth!
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full. , Bake at 350° for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot.
Nutrition Facts : Calories 234 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FEATHER-LIGHT DOUGHNUTS
When I was growing up, our farm family always had an abundance of mashed potatoes at the supper table. We loved to use leftovers in these fluffy doughnuts. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes., Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.
Nutrition Facts :
FRENCH BREAKFAST PUFFS
Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
- Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown.
- Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Puff, Sodium 180 mg
FEATHER-LIGHT BREAKFAST PUFFS
Don't let the stiff batter of these muffins fool you; these slightly sweet puffs really bake up light and delicate. Serve them hot and they'll melt in your mouth!
Provided by Allrecipes Member
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat shortening and egg. Combine the flour, sugar, baking powder, salt and nutmeg. Stir into egg mixture alternately with milk (batter will be stiff). Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350 degrees F for 15-20 minutes or until muffins test done. For topping combine sugar and cinnamon. When puffs are removed from the oven, immediately roll each in butter and then into cinnamon-sugar. Serve hot.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.4 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 193.2 mg, Sugar 17.2 g
FEATHER-LIGHT BISCUITS
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. -Eleanore Hill, Fresno, California
Provided by Taste of Home
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.
Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 397mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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