French Breakfast Puffs

Earlier in the week I was invited to a Wine and Cheese “Do” at the (stunningly exquisite, makes me want to spit on my place) home of one of the ladies in the neighborhood. We were all invited to bring something…or not…and most of the women who did (all of them, I think, we are nothing if not a very generous, social group), to be enjoyed at the gathering. I went a different route, knowing full well how tiring hosting can be, so presented my hostess with a gift bag of French Breakfast Puffs. It had been a long while since I last made them. Seven years, I think. The reason for my lapse is that a dear friend used to love them, so every time we paid her and her husband a visit, I took her some.When she passed away, seven years ago, my habit of making them stopped.

It was time, I thought, to reintroduce these into my repertoire of breakfast and brunch goodies, so I baked up a batch. I had forgotten just how good these are. They have a delightfully delicate crumb, a wonderful hint of nutmeg, and are completely covered with just the right amount of cinnamon and sugar.They don’t keep so you’ll have to eat them within two days or pop them into the freezer.

French Breakfast Puffs

½ cup granulated sugar

1/3 cup shortening (I used Crisco)

1 extra-large egg

1-1/2 cups sifted all-purpose flour

1-1/2 teaspoons baking powder

\1/2 teaspoon salt

¼ teaspoon freshly grated nutmeg

½ cup whole milk

½ cup granulated sugar

1 teaspoon cinnamon

6 tablespoons butter, melted