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Measurements

Breakfast Puffs

10 puffs

1 1/2 cups all-purpose flour
1 1/2 tsps. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 egg, beaten
1 cup sugar
1/3 cup oil
1 tsp. vanilla
1/2 cup milk
1 tsp. cinnamon
6 Tbs. butter, melted

Grease 10 2 1/2 inch muffin cups. Set aside. In a large mixing bowl, stir together the flour, baking powder, salt and nutmeg.
In a small mixing bowl, beat egg, 1/2 cup sugar, the oil and vanilla with a mixer on medium speed for 30 seconds. Add the flour mixture and milk alternately to egg mixture, beating on low speed after each addition until just combined. Fill prepared muffin cups 2/3 full with batter.
Bake at 350 degrees F for 15 to 20 minutes or till tops of muffins are firm and golden brown.
Combine in a bowl, combine 1/2 cup sugar and the cinnamon. Remove muffins from pans while still hot; Roll in melted butter, then in cinnamon sugar mixture.

Storage suggestions:
Place leftover puffs in ziplock storage bag. Can stay fresh for up to 3 days.

This recipe is very popular in the Amish culture. Check out Breads : Cook Books from Amish Kitchens by Phyllis Pellman Good, Rachel Thomas Pellman


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