French Breakfast Puffs from Betty Crocker

Kathie Carr


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 vote

10 Min
25 Min


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  • 1/2 c
  • 1/2 c
  • 1 large
  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 c
  • 1/3 c
    melted butter
  • 1/2 c
  • 1 tsp

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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About French Breakfast Puffs from Betty Crocker

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