French Breakfast Puffs

Here I am with another delicious recipe courtesy of my Meemaw. She just has the best family recipes! These were always a special treat in my home that we ate every Valentine’s Day morning. But I’m here to tell you, to not be like us. Don’t make these once a year… Make them once a week! The dough is a simple mixture and the cinnamon sugar coating only takes a few extra moments to add.

And the flavor?
Amazing.
Glorious.
Divine.

The trick to making the cinnamon sugar stick is to dip the entire puff in butter before rolling them in the sugar mixture. I like to do this as soon as they come out of the oven! Then the puffs are warm and melt in your mouth along with the cinnamon sugar. Need a dairy free option? Just use dairy free milk in the batter and dip the puffs in coconut oil instead of cinnamon sugar!

Ingredients:

• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 1.5 cups flour
• 1.5 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 cup milk

• 6 tbsp melted butter
• 1/2 cup sugar
• 1 tsp cinnamon

Directions:

Preheat oven to 350. In a bowl, cream together shortening, 1/2 cup sugar, and egg. In a separate bowl, mix flour, baking powder, salt, and nutmeg. Alternate mixing 1/2 cup milk with flour mixture into shortening mixture until combined. Fill a greased muffin tin 2/3 full with batter. Bake for 20 to 25 minutes, until puffs are just golden on top. Take this time to melt your butter and mix the cinnamon and sugar together. Immediately roll puffs in melted butter and then in the cinnamon sugar. Serve and enjoy!

Leftovers can be stored in the refrigerator for up to one week. Simply reheat in the microwave or oven until warm.