Miniature French Breakfast Muffin Puffs

READY IN: 25mins
Recipe by Jen T

I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note.

Top Review by Cabnolen

I also used mini muffin moulds, so cute! I made the mistake of rolling them in raw sugar, personally I thought it was a nice crunchy topping, but family preferred the white sugar - note in mind :) Apart from that, the muffin itself was quite strong in baking powder, didn't have the rich flavour I was hoping, but then I've never had these before, maybe they were meant to be like this?

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Grease bottoms of 36-48 small muffin cups.
  3. Mix shortening, 1/2 c sugar, and egg thoroughly.
  4. Sift together flour, baking powder, salt and nutmeg.
  5. Stir flour mixture and milk alternately into sugar/shortening mixture.
  6. Fill greased muffin cups 2/3 full.
  7. Bake 15 minutes or until golden brown.
  8. Dip immediately in melted butter, then in mixture of cinnamon/sugar.
  9. Serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a