French Breakfast Puffs
Ingredients:
For the Muffins:
1/3 cup shortening (or unsalted butter, softened)
1/2 cup granulated sugar
1 large 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 whole milk
For the Coating:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
2. Cream the Shortening and Sugar:
In a large bowl, cream together the shortening (or butter) and sugar until light and fluffy. Add the egg and mix well.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
4. Combine Wet and Dry Ingredients:
Add the dry ingredients to the creamed mixture in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
5. Bake the Muffins:
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Prepare the Cinnamon-Sugar Coating:
While the muffins are baking, melt the butter in a small bowl.
In another bowl, mix together the sugar and cinnamon.
7. Coat the Muffins:
Once the muffins are done and slightly cooled, remove them from the tin.
Dip each muffin top (or the entire muffin if you like) in the melted butter, then roll it in the cinnamon-sugar mixture until coated.
8. Serve:
Serve the muffins warm for the best texture and flavor. Enjoy with coffee or tea!