Ingredients for Miniature French Breakfast Muffin Puffs
- 1/2 cup (113g) shortening
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 1/2 cups (180g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) milk
- 3/4 cup (170g) butter
- 1 teaspoon ground cinnamon
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How to Make Miniature French Breakfast Muffin Puffs
- Preheat oven to 350°F (175°C).
- Grease 30-36 mini muffin cups or 6 standard muffin cups.
- In a mixing bowl, cream together 1/2 cup (113g) butter/shortening blend (or all butter, or all shortening), 1/2 cup (100g) granulated sugar, and 1 large egg until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Immediately after baking, dip the warm muffins into melted butter, then into a mixture of 1/4 cup (50g) granulated sugar and 1 teaspoon ground cinnamon.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
8g
Carbs
3g
