Cinnamon Butter Puffs

[wendelah1]

This recipe is from Marion Cunningham's The Breakfast Book. I saw a very similar recipe at Smitten Kitchen that used butter instead of shortening and mini-muffin pans instead of a standard size. The recipe claims it makes 12 but I've never gotten more than 10 out of it. My family loves these.

1/3 cup vegetable shortening (Crisco is best)
1/2 cup sugar (or less)
1 egg
1 1/2 teaspoons vanilla (optional)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
FOR TOPPING
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
Directions:


Set oven to 350 degrees F. In a small bowl combine 1/2 cup sugar with 1 teaspoon cinnamon; set aside. Place 1/2 cup melted butter in another bowl; set aside. Grease 10 regular-size muffin cups. In a medium bowl, beat shortening, sugar, egg and vanilla until smooth. Sift flour, baking powder, salt and nutmeg. Add flour mixture to the shortening mixture (stir in a little at a time). Pour in the milk; beat until blended and smooth. Fill tins 2/3 full.

Bake for 20-25 minutes or until lightly golden.

Have the melted butter ready in a bowl just big enough to hold one puff. Have a shallow bowl nearby with the cinnamon-sugar mixture. As soon as the puffs are done, remove them from the pan and dip them one by one into the melted butter and then roll in the cinnamon-sugar.

Enjoy!