These mini-French toast puffs are perfect for before school when you are rushing out the door and need something quick and easy. They’re great for those who love something sweet for lunch and are super easy to prepare the night before. Its makes with simple ingredients you can find in your home and can be don’t in 30 minutes. After you make these, you’ll be hooked, and it will become your go to breakfast. 

List of tools-  

Muffin pan  

Measuring cups  

Spatula  

Hand mixer/ stand mixer   

Tips and tricks-  

• you can use a wire cooling rack when you get  the puffs out of the oven 
• you can use a cookie scoop, when putting batter in the muffins tins to make sure all that each one is the same size
• Fill each muffin tin cup 2/3 of the way to make sure that they aren’t overfilled when they are baked

Yield- 18 

Prep time- 15 mins 

Cook time- 15 mins  

Author- Megan Menendez 

Ingredients-  

Cinnamon sugar Mix  

• ½ cup Granulated Sugar
• 1 teaspoon Cinnamon

Batter  

• 1 ½ cups All-Purpose Flour
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• ¼ teaspoon Nutmeg
• ⅓ cup Vegetable Shortening(room temperature)
• ½ cup Granulated Sugar
• 1 Large Egg (room temperature)
• ½ cup Milk
• ½ cup Unsalted Butter (melted – for dipping the muffins in after they are baked 

Instructions- 

1.preheat over to 350°F 

2. spray muffin pan with non stick cooking spray 

3.In a bowl whisk the flour, baking powder, salt , and nutmeg. Put to the side  

4.Using ur stand mixer or hand mixer beat together the vegetable shortening and sugar together on medium- high speed. Mix in egg until combined  

5. Turn down speed on mixer, add in milk and dry mixture into the wet ingredients 
6. scoop the batter into the muffin pan filling each one 2/3 of the way
7. Bake for 15 minutes 
8. while they’re baking combine the cinnamon and sugar in a separate bowl, and melt your butter
9. When they come out of the oven roll in melted butter and coat with the cinnamon sugar mixture 
10. Enjoy!