French Breakfast Puffs
My mother, who was born in Canada, told us this was a generational recipe from her family which she kept when she moved to the U.S. I remember clearing the whole dinner table to make room for the production line of taking the muffin, dipping it in butter then sugar. Then gulf it down and grab another one. These puffs are very addicting and a family favorite. I love Eggland’s Best eggs because they are not only the tastiest eggs, they are healthy for my family.
Make This Recipe
Ingredients
Puffs
- 2/3 cup shortening
- 1 cup sugar
- 2 Large Eggland's Best eggs
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 2 cups milk
Dip Topping
- 1 cup sugar
- 2 tsp cinnamon
- 1 cup (two sticks) butter, melted
Preparation
- Heat oven to 350° F.
- Line muffin pan with paper liners
- In large bowl use mixer to mix shortening, sugar and Eggland’s Best eggs until blended together
- In a separate bowl combine flour, baking powder, salt and nutmeg
- Stir in flour mixture into large bowl alternately with milk
- Fill muffin cups 2/3 full
- Bake 20-25 minutes
- In separate bowl combine sugar and cinnamon
- In another bowl melt butter
- After the puffs have cooled, dip the top in melted butter, then dip again in the sugar and cinnamon mixture
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 508 |
| Fat | 28.6g |
| Saturated Fat | 13.9g |
| Cholesterol | 73mg |
| Sodium | 335mg |
| Carbohydrates | 60.1g |
| Dietary Fiber | 1.1g |
| Protein | 5.8g |