Breads:

French Breakfast Puffs

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Source: The Gold Medal Century of Success Cookbook: The Best Gold Medal Recipes of 100 Years, 1979.

Ingredients

1/2 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups Gold Medal all-purpose flour (if using self-rising flour, omit baking powder and salt)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup margarine or butter, melted

Instructions

Heat oven to 350 degrees. Grease 15 muffin cups, 2-1/2x1-1/4 inches. Mix shortening, sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups about 2/3 full. Bake until golden brown, 20-25 minutes. Mix 1/2 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted butter, then in sugar-cinnamon mixture. Cool. Makes 15 puffs.

Whitney Carnahan
Davenport