Cinnamon Puffs
These are a little time consuming but well worth it, you can bake and coat half then refrigerate the batter and make the rest later, or you can bake them all and coat them later in the day… serve with a huge glass of cold milk
Yield 20-24 Puffs
INGREDIENTS:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon, optional
2/3 cup shortening, room temperature
2 large eggs
2 teaspoons vanilla
1-1/2 cups sugar
1-1/4 cups light cream or milk
2 cups sugar
1 tablespoon ground cinnamon
1 cup melted butter (can use margarine or half each)
INSTRUCTIONS:——————————
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease regular-size muffins tins.
In a medium bowl combine the flour with baking powder, salt, nutmeg and cinnamon (if using).
In a large bowl beat the shortening with 1-1/2 cups sugar, eggs and vanilla until smooth and well combined (about 3 minutes).
Beat in milk until smooth and combined.
Add in the flour mixture and beat until thorough blended (mixture will be fairly thick).
Allow the mixture to sit at room temperature for 30 minutes.
Meanwhile place the melted butter in a bowl.
In another bowl combine 2 cups sugar with 1 tablespoon of cinnamon (I keep some of the mixture separate and just add to the bowl as needed otherwise the sugar mixture gets wet and clumpy).
Place 2 heaping tablespoons of batter into muffin tins.
Bake for about 15-17 minutes or until the puffs test done.
Place onto a rack to cool slightly.
Meanwhile finish baking the remaining batter.
Dip each puff in butter then coat generously in sugar/cinnamon mixture.
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
