French Breakfast Puffs
1. Heat oven to 350° F.
2. Line muffin pan with paper liners
3. In large bowl use mixer to mix shortening, sugar and Eggland’s Best eggs until blended together
4. In a separate bowl combine flour, baking powder, salt and nutmeg
5. Stir in flour mixture into large bowl alternately with milk
6. Fill muffin cups 2/3 full
7. Bake 20-25 minutes
8. In separate bowl combine sugar and cinnamon
9. In another bowl melt butter
10. After the puffs have cooled, dip the top in melted butter, then dip again in the sugar and cinnamon mixture
- 28.6 g Fat
- 13.9 g Saturated Fat
- 73 mg Cholesterol
- 335 mg Sodium
- 60.1 g Carbohydrates
- 1.1 g Dietary Fiber
- 5.8 g Protein
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Nutritional Information
- 28.6 g Fat
- 13.9 g Saturated Fat
- 73 mg Cholesterol
- 335 mg Sodium
- 60.1 g Carbohydrates
- 1.1 g Dietary Fiber
- 5.8 g Protein
Directions
1. Heat oven to 350° F.
2. Line muffin pan with paper liners
3. In large bowl use mixer to mix shortening, sugar and Eggland’s Best eggs until blended together
4. In a separate bowl combine flour, baking powder, salt and nutmeg
5. Stir in flour mixture into large bowl alternately with milk
6. Fill muffin cups 2/3 full
7. Bake 20-25 minutes
8. In separate bowl combine sugar and cinnamon
9. In another bowl melt butter
10. After the puffs have cooled, dip the top in melted butter, then dip again in the sugar and cinnamon mixture