The Culinary Couple

Sister-in-law Megan spoiled us with these breakfast goodies over the holidays. They are melt-in-your-mouth delicious, as only The Pioneer Woman can create. They also freeze well. Megan suggests freezing each puff in an individual plastic bag and nuking it (in the bag) in the microwave for 15 seconds. Instant hot and yummy breakfast on the go!

Ingredients

• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup sugar
• ? cups shortening (Crisco)
• 2 whole eggs
• 1 cup milk
• 1 and ½ cups sugar
• 3 teaspoons cinnamon
• 2 sticks butter

Directions

1. Preheat oven to 350 degrees. Lightly grease muffin tin. (Recipe makes 12 muffins.)
2. In a large bowl, stir together flour, baking powder, salt, and nutmeg. Set aside.
3. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
4. Fill prepared muffin tin 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
5. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

(adapted from The Pioneer Woman Cooks)