French Breakfast Puffs
List of Ingredients
This is from one of my favorite Amish cookbooks, From Heart to Hearth.
French Breakfast Puffs
Puffs:
1/2 c sugar
1/3 c shortening
1 egg
1 1/2 c sifted flour
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 c milk
Topping:
1/2 c sugar
1 tbsp cinnamon
1/2 c butter
This is from one of my favorite Amish cookbooks, From Heart to Hearth.
French Breakfast Puffs
Puffs:
1/2 c sugar
1/3 c shortening
1 egg
1 1/2 c sifted flour
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 c milk
Topping:
1/2 c sugar
1 tbsp cinnamon
1/2 c butter
Recipe
Preheat to 350.
Cream the sugar, shortening and egg together until light and fluffy.
Sift dry ingredients (puff ingredients) together in another bowl. Alternately add the dry ingredients and the milk to the egg mixture. Begin and end adding with the sifted dry ingredients.
Fill 12 greased muffin cups with batter and bake for 20 to 25 minutes.
Close to the end of baking time:
Combine the 1 tbsp cinnamon and the 1/2 c sugar. Melt the 1/2 c butter.
Remove the puffs from the oven. Immediately dip into the melted butter then roll in the cinnamon sugar mixture until well coated.
Serve warm.
Note: Sifting the flour and dry ingredients is essential to make them light and 'puffy'. I always double this recipe.
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