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Breakfast Puffs

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Breakfast Puffs

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  • Yield: 9 to 10 puffs
  • Prep 20 mins
  • Bake 15 mins to 18 mins

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Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

Directions

  1. Grease nine or ten 2-1/2-inch muffin cups; set aside. In a small bowl, stir together the unbleached flour, baking powder, salt, and mace; set aside.
  2. In a medium bowl, beat together 1/2 cup sugar, the oil, egg, and vanilla with electric mixer on medium speed for 30 seconds. Add the flour mixture and milk alternately to egg mixture, beating on low speed after each addition until just combined. Fill prepared muffin cups 2/3 full with batter.
  3. Bake in a 350 degrees F oven for 15 to 18 minutes or until tops of muffins are firm and golden.
  4. Meanwhile, in a shallow bowl, combine 1/2 cup sugar and the cinnamon. Remove muffins from cups while still hot; carefully roll in melted butter, then in cinnamon-sugar mixture. Serve immediately.

Nutrition Facts

(Breakfast Puffs)

vit. C (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0, sodium (mg) 245, Riboflavin (mg) 0, Potassium (mg) 48, vit. A (IU) 243, calcium (mg) 81, cal. (kcal) 287, iron (mg) 1, Folate (µg) 36, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 7, sat. fat (g) 5, fiber (g) 1, Polyunsaturated fat (g) 2, carb. (g) 36, pro. (g) 3, chol. (mg) 38, sugar (g) 21, Fat, total (g) 15

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