I owe a lot to the Pioneer Woman. Well, for that matter I owe a lot to my big sister who bought me the Pioneer Woman cookbook last summer. Through their powers combined I now make the best fried chicken. And I know how to use milk and vinegar in place of buttermilk. Don't even get me started on the chocolate sheet cake. And now the French Breakfast Puffs have entered my life. Oh how delightful they are.
Please tell me you'll try them. Your sugar-coated lips will thank you. I plan on eating the last of this morning's batch while watching The New Girl and What Not to Wear tonight. Sugary muffins and premiere week on TV? Perfect.
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
½ teaspoons ground nutmeg
1 cup sugar
⅔ cups shortening
1 cup milk
1½ cup sugar
3 teaspoons cinnamon
2 sticks butter
Instructions: 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 sugar and shortening. Add eggs and mix again. Add flour mixture and milk alternately (in thirds) 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.
Coating: 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.