Do you ever watch that TV show on Food Network where they describe 'the best thing I ever ate?' A celebrity chef describes in excruciating detail their favorite item at a particular restaurant. It may be the juiciest burger topped with fresh heirloom tomatoes and havarti from a famous New York City steakhouse. Or a decadent dessert dripping with fudge and caramel from a hip restaurant in Los Angeles, or an exquisite salad with every ingredient under the sun from a downtown Chicago eatery. Their descriptions make our mouths water. The problem is the restaurant with the awesome burger, dessert or salad is hundreds of miles away. Forget all that!
I’ve got 'the best thing I ever ate' right here with ingredients from your own kitchen. This recipe is simply heavenly and only takes ten minutes to put together. This recipe has been on television food shows and various blogs without giving due credit to the original source … The 1950 Betty Crocker Picture Cookbook, a staple for post-World War II brides in the 1950s. These were a favorite of my mother and aunts under the ‘Quick Breads’ tab.
Unlike usual muffins which tend to be dry, the consistency is of a delicate cake with flecks of nutmeg. After baking, the muffins are rolled in melted butter and a cinnamon sugar mixture, which is what makes these muffins delicioso! The recipe calls to roll the muffins in butter and cinnamon while still warm but I find can crumble the muffins, so I let them completely cool before that step.
They are not just for breakfast and can be served as an after-dinner dessert like a beignet. They are a great tidbit to bring to your hostess. When visiting my cousin in the Outer Banks these are a must-bring item. It brings me joy to see her delight in the sweetness which evokes memories her mother making these when she was a little girl.
French Breakfast Puffs
1/3 cup Crisco Shortening
1/2 cup Sugar
1½ cups Flour
1½ tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/2 cup Milk
6 tbsp Butter, melted
1/2 cup Sugar
1 tsp Cinnamon
Grease muffin tin.
In a separate bowl mix Flour, Baking Powder, Salt and Nutmeg. Set aside.
Cream Shortening and Sugar. Add Egg. Gradually add flour mixture alternating with Milk.
Pour into muffins cups 2/3 full. Bake at 350 for 20-25 minutes until golden brown.
Let sit 5 minutes then gently remove muffins. Let cool.
Mix Sugar and Cinnamon. Dip muffins in melted Butter. Roll in Cinnamon mixture. Makes 12-14 Muffins
[This recipe is from the 1950 Betty Crocker Picture Cookbook]
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