You could look at that word “mini” one of two ways. On the one hand, you could be thinking that a mini portion doesn’t give you very much. On the other hand, you could be thinking that the ratio of butter/cinnamon/sugar topping is much greater with a mini puff than a regular size. Yeah, I thought you’d see the beauty of “mini”. These French breakfast puffs literally melt in your mouth. And if you “accidentally” leave them soaking in the butter “topping” a little too long, well, that isn’t a bad thing. A happy accident, if you ask me.
1/3 c shortening
½ c sugar
1 egg
1/2 c milk
1½ c flour
1½ t baking powder
½ t salt
Topping:
¾ c butter
1/3 c sugar
½ t cinnamon
Cream shortening and sugar. Mix in egg and milk. Add flour, baking powder and salt. Mix until combined. Fill greased mini muffin pans 2/3 full. Bake at 350°F for 14-16 minutes. Meanwhile melt butter in one bowl. Combine sugar and cinnamon in another bowl. Dip warm puffs in butter and then roll in sugar/cinnamon mixture. Makes 32-34 puffs.
