This recipe makes a pretty decent amount of breakfast puffs for my family of five. I have also made these for a bigger bunch style meal when our family was in from out of town. I just had to triple up on the recipe. Even though they taste best warm, you can put them in the microwave for a few seconds if you have any leftovers. They aren’t quite as good, but they’re still pretty tasty!
These are a great breakfast for a holiday morning, birthday, or just whenever you want something scrumptious!
Ingredients
3 cups Gold Medal Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Domino Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-1/2 cup Sugar
3 teaspoons McCormick’s Cinnamon
2 sticks Butter
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.
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Quick Tip: Use a mini muffin tin for lighter snacks.
Thank you In My Vegan Life for this great photo.
