Dessert: French Breakfast Puffs

1 c. soft margarine

3 c. white sugar

3 eggs

4 1/2 c. sifted flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

1 scant tsp. nutmeg

1 1/2 c. milk

2 sticks melted butter

3 tsp. cinnamon

Mix shortening, 1 1/2 cups sugar and eggs thoroughly.  Stir flour, baking powder, salt and nutmeg.  Add to sugar mixture alternately with milk.  Fill greased muffin cups 2/3 full.  Remove from oven.  Roll in butter immediately.  Mix remaining sugar and cinnamon; roll puffs in mixture.  Bake at 350 for 20 to 25 minutes.  Yields 36 puffs.

Mrs. Jim (Janis) Garboden

Our Swiss Pantry II

First Mennonite Church

1987