"The deliciousness of these beauties is not to be underestimated—they’re light, fluffy and moist, and are completely coated in melted butter and cinnamon sugar straight out of the oven. My mom and I used to make them all the time after I picked up the recipe in French class, so they’re always a nostalgic treat for me. They're great with egg dishes for breakfast or brunch, or for a snack with coffee. Yum!"
Ree Drummond, The Pioneer Woman
|3 cups all-purpose flour||2 eggs|
|3 teaspoons baking powder||1 cup milk|
|1 teaspoon salt||1/2 pound (2 sticks) butter|
|1/2 teaspoon ground nutmeg||1 1/2 cups sugar, for Coating|
|1 cup sugar, for Puffs||3 tablespoons ground cinnamon|
|2/3 cup shortening|
Preheat oven to 350 degrees F. Lightly grease 12 muffin cups.
In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.
Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
Fill the muffin cups two-thirds full.
Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.
To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
Dip the warm muffins in the butter, coating thoroughly, then roll in the cinnamon-sugar mixture. Don’t be afraid to really coat ’em up. Let the kids help!
Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They’re in the “reheats beautifully” section of my life.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf