French Breakfast Puffs

Yesterday I was knee-deep in drooling over other people's blogs. I really need to fix up this old place, and keep it updated! (a resolution for the New Year?...) Anyway, I stumbled upon this amazing recipe and knew it needed to be tested in my own kitchen that very day. Here she is....in all her glutenous wonder. (I'm gluten-free, but the rest of the family is what I like to call "glutenous"!) I was drooling over these in the photo...now to create a GF alternative. Everyone enjoyed them, so try them for yourself!

Taken from The Pioneer Woman Cooks. She's a breath of fresh air if you hadn't visited her website before....makes me laugh all the time! Here is the recipe on her site. All photos are property of The Pioneer Woman.

I took the liberty of making a cute little recipe card so you can just print it out and add it to your box! It's formatted for 4x6 photo paper, so feel free to print it out like a photo! Click HERE to download a copy for yourself!

And here's the recipe in text:
French Breakfast Puffs

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter
Preparation Instructions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
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.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
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.