Yield:12
puffs
Level:Easy
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
Coating:
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Directions
Preheat the 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 until golden, 20 to 25 minutes. 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. Recipe courtesy of Ree Drummond
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