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French Breakfast Puffs
SUBMITTED BY:
Kimberly Flora
PHOTO BY:
nica
"'Rather than serve typical pastries, I like to make these light tender treats when I have guests at breakfast,' writes Kimberly Flora from Peru, Indiana. 'Everyone enjoys their sweet cinnamon and sugar coating.'"
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/3 cup shortening
1 cup sugar, divided
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
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DIRECTIONS
In a small mixing bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately.
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REVIEWS
Reviewed on Jan. 29, 2007 by Kirsten K
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Kirsten K
Jan. 29, 2007
Wow! These are great! I was in the mood for cake doughnuts but didn't want to bother with frying so I gave these a shot. Instead of nutmeg I added about 2 tsp of pumpkin pie spice. I also substituted powdered sugar for the topping, I think this makes the mixture stick much better. The batter is really sticky and stiff so it was hard to fill the muffin cups only 1/3 full. I didn't use muffin liners and filled the cups half full so it only made 8, but they were worth it. Very quick and easy to make. My hubby is the family taste-tester and he says "Give 'em a 5!"
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4 users found this review helpful
Wow! These are great! I was in the mood for cake doughnuts but didn't want to bother with...
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Reviewed on Sep. 16, 2007 by
ADALLALY
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ADALLALY
Sep. 16, 2007
This came out so nicely. Texture like a great cake donut. 1st time I followed the recipe to the letter, and they came out perfect. Next time I'll try all the traditional (and not so traditional) donut toppings.
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3 users found this review helpful
This came out so nicely. Texture like a great cake donut. 1st time I followed the recipe to...
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Reviewed on Jul. 3, 2007 by
KaylaMayaCamrynMOM
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KaylaMayaCamrynMOM
Jul. 3, 2007
These were easy to make but I didn't like them too much. My husband loved them. I'd like them to be a little lighter.
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2 users found this review helpful
These were easy to make but I didn't like them too much. My husband loved them. I'd like...
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Reviewed on Jun. 5, 2007 by Brooke E.
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Brooke E.
Jun. 5, 2007
These were soooo good! They remind me of cinnamon toast on a muffin, very good!
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2 users found this review helpful
These were soooo good! They remind me of cinnamon toast on a muffin, very good!
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Reviewed on Apr. 4, 2007 by
Lorna
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Lorna
Apr. 4, 2007
Very very good. These taste similar to a coffee cake donut, but lighter in flavor and texture. The only thing I did differently was before I baked them, I sprinkled some cinnamon sugar on top. In doing so, they did not need to be rolled in the butter/sugar/cinnamon mixture which saved some fat calories. I did serve them warm, and cut a few open and put some Smart Balance on them which did make them extra yummy! Good recipe - will make again!
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2 users found this review helpful
Very very good. These taste similar to a coffee cake donut, but lighter in flavor and...
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Reviewed on Feb. 28, 2007 by
Lotrgal922
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Lotrgal922
Feb. 28, 2007
These were absolutely delicious! They were so light and tender. I ran out of butter so I lightly sprayed each puff with Pam spray and then rolled them in the cinnamon sugar mix. They were white when I took them out of the oven, but they were done. I just wasn't expecting them to look that way.
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2 users found this review helpful
These were absolutely delicious! They were so light and tender. I ran out of butter so I...
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Reviewed on Jan. 26, 2008 by
JENSPIN
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JENSPIN
Jan. 26, 2008
I wasn't really sure what to expect, but I was satisfied with these. They're very similar to a cake donut, as other reviewers have mentioned. I used a scoop (the kind with a spring-loaded sweeping blade) to portion the sticky batter, and I made exactly nine muffins. I think the butter/sugar at the end is critical, and it works out to about 2 t. butter per puff. Mine ended up sitting for almost an hour before we ate them, and one I had later in the afternoon was just as good, so there isn't much pressure to serve immediately as the recipe would indicate. I'll be making these again.
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1 user found this review helpful
I wasn't really sure what to expect, but I was satisfied with these. They're very similar to...
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Reviewed on Dec. 16, 2007 by
Exodus2424
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Exodus2424
Dec. 16, 2007
The instructions were great and the Breakfast Puffs were outstanding. I will continue to make these. Thanks
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1 user found this review helpful
The instructions were great and the Breakfast Puffs were outstanding. I will continue to make...
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Reviewed on Nov. 29, 2007 by
EMERALDCITYJEWEL
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