Wednesday, April 16, 2014

French Breakfast Puffs with Fresh Strawberries

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1+1/2 cups self rising flour
  • 1/4 teaspoon nutmeg (I substitute cinnamon)
  • 1/2 cup milk
  • Topping
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) margarine or butter, melted
  • 1/2 cup sugar
Preheat the oven to 350
and grease 12-15 medium muffin cups
 (I just divide it among twelve).
In the bowl of an electric mixer, beat the shortening, 1/2 cup of the sugar, and the egg thoroughly.
 
 Mix in the flour and nutmeg (or cinnamon as a substitute) alternately with the milk.
 
Divide batter evenly among muffin cups and bake for 20-25 minutes, until golden brown.
 
In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together.
 
 Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture. Serve hot.

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