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    FRENCH BREAKFAST PUFFS


    List of Ingredients


    • 1/3 CUPS SHORTENING
    • 1/2 CUP SUGAR
    • 1 EGG
    • 1 1/2 CUPS FLOUR
    • 1 1/2 TEASPOONS BAKING POWDER
    • 1/2 TEASPOON SALT
    • 1/4 TEASPOON GROUND NUTMEG
    • 1/2 CUP MILK
    • 1/2 CUP SUGAR
    • 1 TEASPOON GROUND CINNAMON
    • 1/2 STICK BUTTER, MELTED


    Instructions


    1. PREHEAT OVEN TO 350°. GREASE 15 REGULAR SIZE MUFFIN CUPS. SET ASIDE.
    2. BEAT SHORTENING, 1/2 CUP SUGAR AND THE EGG THOROUGHLY IN A LARGE BOWL. IN A BOWL, COMBINE THE FLOUR, BAKING POWDER, SALT AND NUTMEG MIXING WELL, ADD TO EGG MIXTURE ALTERNATELY WITH MILK.
    3. DIVIDE BATTER EVENLY AMONG MUFFIN CUPS AND BAKE 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN.
    4. MIX 1/2 CUP SUGAR AND 1 TEASPOON GROUND CINNAMON.
    5. DIP HOT MUFFINS IMMEDIATELY IN MELTED BUTTER, THEN IN SUGAR/CINNAMON MIXTURE. SERVE WHILE STILL HOT.
    6. NOTE: IF YOU ARE USING MARGARINE MAKE SURE IT IS AT LEAST 65% VEGETABLE OIL.
    7. 15 PUFFS
      SOURCE: BETTY CROCKER
    8. 1 PUFF EQUALS:
      205 CALORIES
      100 CALORIES FROM FAT
      11 GM FAT
      3 GM SATURATED
      15 MG CHOLESTEROL
      210 MG SODIUM
      24 GM CARBOHYDRATE
      0 GM DIETARY FIBER
      2 GM PROTEIN
 

 

 

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