french breakfast puffs from betty crocker

Name: French Breakfast Puffs from Betty Crocker
Prep time: 10 min
Cook time: 25 min
Yield: 12
Ingredients: 1/2 cup(s) butter; 1/2 cup(s) sugar; 1 large egg; 1 1/2 cup(s) all purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) cinnamon; 1/2 cup(s) milk; 1/3 cup(s) melted butter; 1/2 cup(s) sugar; 1 teaspoon(s) cinnamon

(1 RATING)

150 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on Apr 1, 2012

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.

Rate

prep time 10 Min

cook time 25 Min

method ---

yield 12 serving(s)

Ingredients

1/2 cup butter
1/2 cup sugar
1 large egg
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

How To Make french breakfast puffs from betty crocker

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.

Step 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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