French Pastry Puffs
from my friend Kiersta
4 1/2 cups flour
4 1/2 tsp baking powder
3/4 tsp nutmeg
1 1/2 tsp salt
Mix all dry ingredients together and set aside.
1 1/2 cups sugar
1 cup shortening
In your mixer cream shortening and add sugar and blend well and then add eggs (it is best if you use room temperature eggs, but it will work if you don't) one at a time until blended.
Then alternate adding dry ingredients to creamed mixture with 1 1/2 cups milk (whole is best). Keep alternating between the wet and the dry...ending with milk until all is blended. Grease mini muffin tins well with shortening. Spoon batter into tins. Bake at 350 for 10-15 minutes. These will not get really dark brown on top so use a toothpick to check if done.
Melt in a bowl 1 cup of salted butter. In another bowl mix together 1 1/2 cups sugar and 3 tsp cinnamon. After muffins are out and cooled for a few minutes out of the pans, dip tops in butter and then roll in sugar and cinnamon mixture. This recipe makes 8 doz mini muffins
I love summer a lot, but with these high temperatures and not wanting to go outside and melt after 10 seconds, I am SO ready for fall. Too bad we really don't have a fall here. Either way, I was craving something that reminded me of fall and these are one of the things that came to mind. They are essentially mini donuts in my eyes. I like using a mini muffin tin because then you can pop one whole one into your mouth...if you are into that sort of thing.