Not only am I happy that it is the weekend, I’m also excited because it is a weekend in fall! There’s nothing better than football on the TV, the smell of fresh pumpkin bread baking in the oven and the anticipation of a new season. Fall has always been my favorite time of year and as a kid it was filled with soccer games, crisp Washington weather and, of course, Husky football. Since I was feeling a little nostalgic, I decided to make my mom’s French breakfast puffs, or “puff puffs” as my sister and I called them when we were younger.
They are basically a snickerdoodle cookie in the form of a muffin. Pair them with a hot pot of coffee (and maybe some pumpkin spice creamer?) for a delightful morning brunch! Now cozy up and savor these beautiful autumn days :)
- 1/2 cup sugar
- 1/3 cup shortening
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsps. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1/2 cup milk
- additional 1/2 cup sugar
- 1 tsp. ground cinnamon
- 3 Tbsps. butter, melted
- Preheat oven to 350F. Place cupcake liners in muffin tin and set aside.
- In a large mixing bowl or the bowl of a standing mixer, cream together the first 1/2 cup of sugar, the shortening and the egg, until combined.
- In a separate bowl, whisk together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Fill each baking cup 2/3 full. Bake for 20 to 25 minutes.
- While the muffins are baking, combine the remaining sugar and cinnamon. When fully cooked, remove muffins from oven and immediately dip each muffin in melted butter followed by the cinnamon-sugar mixture until all have been coated. Serve warm.