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
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1/2 cbutter
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1/2 csugar
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1 lgegg
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1 1/2 call purpose flour
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1 1/2 tspbaking powder
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1/2 tspsalt
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1/4 tspnutmeg
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1/4 tspcinnamon
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1/2 cmilk
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1/3 cmelted butter
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1/2 csugar
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1 tspcinnamon
How To Make french breakfast puffs from betty crocker
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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.
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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.
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