Miniature French Breakfast Muffin Puffs

"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."
photo by Cabnolen photo by Cabnolen
photo by Cabnolen
photo by Jen T photo by Jen T
Ready In:
36-48 puffs




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

Questions & Replies

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  1. 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?
  2. Kenn Osborne
    Great!, I made into full size muffins.. It took a bit longer to bake but it was well worth it.
  3. yooper
    This was the the recipe that everyone (it seemed) made back in the '70's. These were awesome. My mom used the same recipe only she made these into 12 regular sized muffin
  4. Roshani M.
    Can u tell me sucstitute for 1 egg according to your recipe ?


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