French Breakfast Puffs (aka Cinnamon Muffins)

This is a muffin that is close to my heart.  When we were young, my dad would stay home while my Mom took all of us to church.  We would come home to the most amazing breakfast that he made.  These muffins were one of the things he made regularly. 

My dad has been gone since 1977, but this recipe continues on.  I love this and make it, my kids make them, my sisters make them and their children make them.  Now you can join us and make them.  A legacy really.  

We called them Cinnamon Muffins because they are rolled in butter and then cinnamon sugar, and it wasn’t until years later when I found the recipe in an old recipe book that I realized they were called French Breakfast Puffs. A more fitting name for these delicious muffins.

My mom was a church goer.  My dad was not. He would stay home as Mom took all seven of us kids to church on Sunday. He would make breakfast and had only a few things he would make but they were all excellent.  These muffins were one of my favorites.  I still make them 55 years later. These are pretty easy to make and are, in my opinion, a show stopper for breakfast. Cinnamony, and light.

Ingredients

1 ½ Cups Flour

1 ½ teaspoons Baking Powder

½ teaspoon Salt

⅓ Cups Vegetable Shortening

½ Cup Sugar

¼ teaspoon Nutmeg

½ Cup Milk

Melted Butter

Cinnamon Sugar

Directions

1. Mix the shortening, sugar and egg together until smooth. 

2. Sift the flour, baking powder, salt and nutmeg in a bowl. Set aside.

3. Add the flour mixture alternately with the milk, to the first mixture, mixing after each addition until all is worked into the dough. 

4. Grease a 12-muffin tin. Fill ⅔ full.

5. Bake at 350 degrees F for 15 to 20 minutes.

6. Cool slightly, about 3 minutes, then brush with melted butter and roll in cinnamon sugar.