french breakfast puffs from betty crocker

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

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.

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For french breakfast puffs from betty crocker

  • 1/2 c
    butter
  • 1/2 c
    sugar
  • 1 lg
    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

How To Make french breakfast puffs from betty crocker

  • 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.

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