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French Breakfast Pastry
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3 cups | all-purpose flour |
3 teaspoons | baking powder |
1 teaspoon | salt |
1/2 teaspoon | ground nutmeg |
1 cup | sugar |
2/3 cup | shortening |
2 | eggs |
1 cup | whole milk |
Coating: | |
1/2 pound (2 sticks) | butter |
1 1/2 cups | sugar |
3 teaspoons | ground cinnamon |
Directions
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!
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