French Breakfast Puffs

“These are so good fresh out of the oven with a cup of something hot to drink in the morning. It is such a good recipe, there were two copies in my Mom’s original cookbook.” – April Ferre

“I always loved when Mom made these for breakfast. They are such a special treat. Sometimes I even double the recipe.” – Calla Ferre

French Breakfast Puffs

Course: Muffins


  • 1/3 Cup Shortening Soft
  • 1/2 Cup Sugar
  • 1 Egg
  • 1 1/2 Cups Flour Sifted
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Nutmeg
  • 1/2 Cup Milk
  • 6 Tablespoons Butter Melted
  • 1/2 Cup Sugar
  • 1 Teaspoon Cinnamon


  • Mix together shortening, sugar and egg. Then sift together flour, baking powder, salt and nutmeg. Add to shortening mixture alternately with milk.
  • Fill greased muffin tins 2/3 full and bake until golden brown (350 degrees for about 20 to 25 minutes).
  • Immediately roll in melted butter and then in cinnamon-sugar mixture. Serve hot. Makes about 12 medium-sized muffins.

1946 Recipe – Jean Hansen – From Gold Metal Century of Success Cookbook, 1979