Baked French Breakfast Puffs
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
Heat oven to 350°.
Grease 15 muffin cups, 2 1/2 x 1 1/4 inches.
Mix shortening, 1/2 cup sugar and the egg.
Stir in flour, baking powder, salt and nutmeg alternately with milk.
Fill muffin cups about 2% full.
Bake until golden brown, 20 to 25 minutes.
Mix 1/2 cup sugar and the cinnamon.
Immediately after baking, roll puffs in melted margarine, then in sugar-cinnamon mixture.