French Breakfast Puffs

Several years ago my sister Julie made these when I was at her house.  She is always making something delightful!  I believe she got the recipe from the Pioneer Woman's cookbook.  The smell of them baking alone got me hooked!  We were all just drooling and anticipating them coming out of the oven.

The muffin itself is really good then you roll it into melted butter and cinnamon sugar....Wow, if that doesn't surround a muffin nicely! 

These are at their best WARM so if you eat them later just pop them in the microwave for 15 to 30 seconds....... you will thank me later! 

These freeze very nicely so make them ahead and just stick them in a freezer Zip lock bag!

Just out of the oven....

Now to roll into the melted butter and make sure it's coated well so the sugar sticks

then roll into the cinnamon sugar making sure it's well coated

oh....... I think it's covered!

I can see a cup of coffee with this and believe you me I have had a cup of coffee with one of these bundles of goodness!

French Breakfast Puffs  (coffee cake)

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• ½ teaspoons Ground Nutmeg
• 1 cup Sugar
• ⅔ cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-½ cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.