From the Betty Crocker Picture Cook Book Circa 1950.
Baked for the Bread Baking Day, Breakfast Bread Challenge.
French Breakfast Puffs
(everytime I see this I want to say French Pouf)
preheat to 350 and grease muffin pans
mix together thoroughly
1/3 cup soft shortening
1/2 cup sugar
1 1/2 cups shifted GOLD MEDAL Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg (I omitted this)
stir shifted ingredients into shortening alternatively with 1/2 cup milk.
fill greased muffin cups 2/3 full. Bake until golden brown
When done Immediately roll in 6 tblsp melted butter and then cinnamon sugar (1/2 cup sugar and 1 tsp cinnamon)
serve hot (also good later) makes 12 puffs.
Notes by Temper...
This recipe actually made just what it said it would 12 medium puffs. they cooked up beautifully, and where actually better then expected. the texture was similar to that of a cake donut but not as heavy. I will admit that butter and cinnamon sugar will make pretty much anything good but even the two that didn't get coated were pretty good (I ran out of butter). Indra and I were thinking that next time we might try glazing some since she isn't a big fan of the sugar coating. I didn't tell her but I think a little lemon to cut the richness would be great.
(anyone else who tries these is invited to tell me what you think)