French Breakfast Puffs

Puffs
3 c all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 c sugar
2/3 c shortening
2 eggs
1 c milk

Coating
1/2 lb (2 sticks) butter
1 1/2 c sugar
3 tsp ground cinnamon

Preheat the oven to 350 degrees.  Lightly grease muffin cups. 

In a large bowl, stir together the flour, baking powder, salt and nutmeg.  Set aside. 

In a separate bowl, cream together the sugar and shortening.  Add the eggs and mix again. 

Alternate adding one-third of the flour miture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full.

Bake for 20-35 minutes, until golden.  Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan.  In a separate container, combine the sugar and cinnamon.  Dip the warm muffins in the butter, coating thoroughly, then roll in the cinnamon-sugar mixture.  Don't be afraid to really coat them up.

Helpful hint: After cooling completely, puffs can be frozen in plastic bags and reheated.

Source: The Pioneer Woman Cooks cookbook, they can also be found online here.

We made 2 dozen puffs in one batch.