French Breakfast Puffs from Betty Crocker

Kathie Carr

By
@kathiecc

This Betty Crocker recipe came from a flyer in the flour package back in the 1960's. These cinnamon biscuit puffs are simply delightful. The biscuit type puffs melt in your mouth. Great for breakfast or a snack. Best served hot but they go well in lunch boxes, too.

Use a very good cinnamon and real butter for fantastic results.

Picture from Betty Crocker brochure.


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Serves:

12

Prep:

10 Min

Cook:

25 Min

Ingredients

1/2 c
butter
1/2 c
sugar
1 large
egg
1 1/2 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
salt
1/4 tsp
nutmeg
1/4 tsp
cinnamon
1/2 c
milk
1/3 c
melted butter
1/2 c
sugar
1 tsp
cinnamon

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease 12 medium muffin cups.

Mix butter, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt, 1/4 teaspoon cinnamon, and nutmeg alternately with milk. Divide batter evenly among muffin cups.
2
Bake 20 to 25 minutes or until golden brown.

Mix 1/2 cup sugar and 1 teaspoon cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

About this Recipe