These delicious looking muffins are a great "on the go breakfast" item.
I just watched this episode of The Pioneer Woman and they look so easy to make . . . my kind of breakfast for those busy mornings!
Recipe courtesy Ree Drummond
The Food Network
SHOW: The Pioneer Woman
EPISODE: Feeding Cows, Feeding Cowboys
- 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
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 3 teaspoons ground cinnamon
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.
After cooling completely, puffs can be frozen in plastic bags and reheated later.