french breakfast puffs from betty crocker
(1 rating)
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 cbutter
-
1/2 csugar
-
1 lgegg
-
1 1/2 call purpose flour
-
1 1/2 tspbaking powder
-
1/2 tspsalt
-
1/4 tspnutmeg
-
1/4 tspcinnamon
-
1/2 cmilk
-
1/3 cmelted butter
-
1/2 csugar
-
1 tspcinnamon
How To Make french breakfast puffs from betty crocker
-
1Heat 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.
-
2Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT