Sunday, January 22, 2012
French Breakfast Puffs from PW
Sooo. One of my resolutions for the new year is to try one old and one new recipe every week. I have been doing fairly well with this... I decided to dust off my Pioneer Woman cookbook that I got two years ago to find some recipes I wanted to try. I decided to start with the French Breakfast Puffs, YUM! Not the most healthy recipe in her book (are any of them healthy? Doubt it.) But, so simple and SO good!
First I stirred together the flour, baking powder, salt, and nutmeg.
Then, in a different bowl, I creamed together 1 cup sugar and shortening.
Add eggs and mix again
Add flour mixture and milk to the creamy mixture
Pour into a greased muffin pan (makes 12 muffins)
Bake at 350 for 20-25 minutes.
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. Sorry, no pictures of coating them in butter and the cinnamon-sugar mixture. Too messy! But, there are lots of good pictures of that on Pioneer Woman's website, here. And, here is the final result-- YUM!!!!!! I froze 6 of the muffins to enjoy later, since it is just me and the kids here at the house. Gotta love a freezer stash.
Hope to have some more NEW recipes that I try later on the blog! This coming week I am going to try the famous pizza casserole and homemade Hasselback garlic and cheese bread from Pinterest. Then, the following week I plan to try PW's spinach artichoke dip for an appetizer party I am hosting at my house. Yum-o!
Here is the recipe:
French Breakfast Puffs
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-1/2 cup Sugar
3 teaspoons Cinnamon
2 sticks Butter
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.