French Breakfast Puffs From Betty Crocker Recipes

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

FRENCH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. 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 'em up. Let the kids help!

FRENCH BREAKFAST PUFFS

Steps:

• Heat oven to 350°F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FRENCH BREAKFAST PUFFS FROM BETTY'S KITCHEN®

Steps:

• Heat oven to 350 degrees F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FRENCH BREAKFAST PUFFS

Steps:

• Heat oven to 350.
• Grease 15 muffin cups, 2 1/2 x 1 1/4".
• Mix shortening, 1/2 cup sugar, and the egg.
• Stir in flour, baking powder, salt, and nutmeg alternately with milk.
• Fill muffin cups about 2/3 full.
• Bake until golden brown, 20 to 25 minutes.
• Mix 1/2 cup sugar and the cinnamon.
• Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture.

FRENCH BREAKFAST PUFFS FROM BETTY'S KITCHEN®

Steps:

• Heat oven to 350 degrees F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FRENCH BREAKFAST PUFFS FROM BETTY'S KITCHEN®

Steps:

• Heat oven to 350 degrees F. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
• Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.