Cinnamon Butter Puffs

Two entries for breakfast or brunch close together on the blog doesn’t happen very often. I think breakfast is my favourite meal so it’s surprising that it hasn’t happened more.

What prompted this breakfast food bonanza of postings is my obsession with the great cookbook The Breakfast Book by Marion Cunningham. I’ve been making many recipes from it since I got my hands on a copy. I told you about these Raised Waffles a while ago and now there are Cinnamon Butter Puffs.

I did some research and found that these delicious doughnut-like treats can be eaten at any time of day. That’s some value-added intell from whatfoodimade headquarters. You’re welcome.

Here’s how it went.

Got the butter, sugar and eggs into a bowl.

Butter, sugar and egg.

Butter, sugar and egg.

Beat those ingredients together.

All beaten together.

All beaten together.

Got the flour, baking powder, salt and nutmeg into a different bowl and combined them.

Another bowl full of dry ingredients.

Another bowl full of dry ingredients.

Mixed those dry ingredients with the wet ingredients, then added milk.

Adding the milk (a whatfoodimade action shot™!).

Adding the milk (a whatfoodimade action shot™!).

Stirred all that together to make batter.

Batter.

Batter.

Got the batter into muffin tins. Not too full!

Batter loaded into muffin tins.

Batter loaded into muffin tins.

While the puffs are baking, mix together the cinnamon and sugar.

Cinnamon and sugar for later.

Cinnamon and sugar for later.

Out of the oven, ready for the next step.

Baked puffs.

Baked puffs.

Melted butter and cinnamon sugar.

Assembly station.

Assembly station.

Into the butter, then the cinnamon sugar.

Ready to dip.

Ready to dip.

Resting.

Dipped in butter, rolled in cinnamon sugar.

Dipped in butter, rolled in cinnamon sugar.

Cinnamon Butter Puffs.

Cinnamon Butter Puffs.

Cinnamon Butter Puffs.

From The Breakfast Book by Marion Cunningham
You can see the recipe on page 72.
https://goo.gl/sylYvu

Cinnamon Butter Puffs
(about one dozen puffs)

Recipes for puffs—really just muffins rolled in spiced sugar (with cinnamon, mace, etc.)—were popular at the beginning of this century. Although not necessarily puffier than most muffins, they give the illusion of cake doughnuts.

1/3 cup solid vegetable shortening
1/2 cup sugar (less if desired)
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk

For topping:
1/2 cup butter, melted
1/2 cup sugar combined with 1 tsp. cinnamon

Preheat oven to 350°F. Grease the muffin tins.

Put the shortening, sugar and egg in a mixing bowl. Beat well. Mix together the flour, baking powder, salt and nutmeg and add to the first mixture. Pour in the milk and beat until blended and smooth.

Fill the tins about two-thirds full. Bake about 20 minutes, or until lightly golden.

For the topping, have the melted butter ready in a bowl that is just large enough to hold one puff. Have a shallow bowl ready nearby with the combined sugar and cinnamon. as soon as the puffs are done, remove them from the pan and dip them one by one into the melted butter, and roll in the cinnamon-sugar mixture.

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