La Belle Cuisine

Cinnamon Butter Puffs
Marion Cunningham
Gourmet September 1987

"Puffs - really just muffins rolled in spiced sugar - were popular
at the beginning of this century. Although not necessarily puffier
than most muffins, they give the illusion of cake doughnuts."

For the puffs:
1/3 cup vegetable shortening
1/2 cup sugar
1 large egg at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 cup milk

1 stick (1/2 cup) unsalted butter,
melted and cooled
1/2 cup sugar
1 teaspoon cinnamon

Make the puffs: In a bowl cream together the shortening and sugar, add
the egg, and beat the mixture until it is combined well. In a small bowl stir
together well with a fork the flour, baking powder, salt and nutmeg, add
the mixture with the milk to the shortening mixture, and stir the batter until
it is just smooth. Divide the batter among 12 buttered 1/3-cup muffin tins
and bake the puffs in the middle of a preheated 350-degree F. oven for 20
to 25 minutes or until they are pale golden and a tester comes out clean.
While the puffs are baking, pour the butter into a bowl large enough to hold
one puff and in a shallow bowl stir together the sugar and the cinnamon.
When the puffs come out of the oven, working with 1 at a time, dip them
into the butter, coating them completely, roll them in the cinnamon sugar,
and transfer them to a rack. Makes 12 puffs.

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