Cinnamon Puffins (Muffins or Donuts?) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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My sister and I used to make these when we were kids. I rediscovered the recipe a few months ago in the bottom of a drawer at my mom's and made them for my husband, who now asks for them regularly to have with his tea in the evening or his coffee in the morning. They are a cross between muffins and sugar donuts. Now I have to double this recipe every time I make them because they disappear so fast! Ingredients:
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1 egg |
1/2 teaspoon vanilla |
1/3 cup shortening (i've also used butter or margarine) |
1/2 cup white sugar |
1/2 cup milk |
1/2 cup butter or 1/2 cup margarine |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 cup white sugar |
Directions:
1. Preheat oven to 350.
2. Combine flour, baking powder, salt and nutmeg.
3. In another bowl, beat egg, shortening, vanilla and sugar until well blended.
4. Add the flour mixture to the creamed mixture and beat in milk until smooth.
5. Fill each cup of lightly greased muffin tin 2/3 full.
6. Bake 20 minutes, or until a light golden color, or until an inserted toothpick comes out clean.
7. Melt butter.
8. In a small bowl, combine 1/2 cup sugar, cinnamon and nutmeg.
9. While puffins are still warm, dip each one in butter, then in sugar mixture, coating thoroughly.
10. Serve warm, or allow to cool and store in an airtight container.
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