Kid (and Kid at Heart) Friendly

Sorry it's been so long since I've updated! It's been pretty crazy around here! Needless to say, here is a new post, woo!

They are called French Breakfast Puffs, and we got the recipe from The Pioneer Woman. If you've never heard of her, you definately need to check her out! She has some great recipes and some hysterical stories about raising her family on a farm.

This recipe is a dense muffin-like dough. First you combine the dry ingredients, then separately mix the shortening and sugar (this is where the recipe starts to get sinful!), and the eggs. Then alternate adding dry mixture and milk to the creamed sugar/shortening mixture.

Speaking of sinful... THIS is something that Sarah and I found. I want to see people's comments on what they think it is! On the next post I will reveal if there was a winner, and what this mysterious substance is. *Disclaimer: No, it did not come from a dog.*

After they are done baking, they should look something like this. We think we might have over-baked ours, so just make sure you're keeping an eye out for them! Set them aside and let them cool while you prepare the last few steps. It's about to get a little messy!

In a glass container, melt the butter. In another container, combine the sugar and cinnamon.

After the muffins have cooled, roll around a muffin in the butter, letting it soak up as much butter as possible. My doctor told me to say that last part.

Then you roll it around in the cinnamon sugar, making sure every nook and cranny is covered with this delicious stuff! Then set the muffin aside, and repeat with all of the muffins. This is the part that is great for kids to help with, since it doesn't involve the hot oven or possible mis-measurements!

Please note that you WILL get messy, as is beautifully displayed by the lovely Sarah!



Upon completion, you will have a plate full of bready-cinnamony-sugary-buttery goodness. They go perfectly with a big glass of milk!

Enjoy!
-Elise

French Breakfast Puffs
-from Pioneer Woman Cooks

3 cups Flour

3 teaspoons Baking Powder

1 teaspoon Salt

½ teaspoons Ground Nutmeg

1 cup Sugar

⅔ cups Shortening (Crisco)

2 whole Eggs

1 cup Milk

1-½ cup Sugar

3 teaspoons Cinnamon

2 sticks Butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.