French Breakfast Puffs
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 60. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 beaten egg
- 1/2 cup milk
- 1/2 cup melted margarine or butter
- 3 tablespoons melted margarine
Instructions
- Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon; set aside.
- In a bowl stir together 1 1/2 cups all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt.
- In another bowl combine 1 beaten egg, 1/2 cup milk, and 1/2 cup melted margarine or butter; add to flour mixture, stirring just till moistened.
- Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 350° oven for 20 to 25 minutes or till golden.
- Immediately dip tops into 3 tablespoons melted margarine, then into sugar-cinnamon mixture. Serve warm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Devil's Teeth Baking Company Donut Muffin (28024694964).jpg" by Willis Lam; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Devil%27s_Teeth_Baking_Company_Donut_Muffin_(28024694964).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.