Celebrating 50 YEARS OF THE BUILT-IN OVEN THERMADOR.COM | PRODUCTS | CATALOGUE      Home | Chef Ogden | Contest Winners | Featured Recipes | Purchase Cookbook Indiana Submitted By: Darci Montovani Darci learned her culinary skills from her mother and grandmother, carrying on a proud Indiana family baking tradition. She is hoping to pass the cooking torch along to her first child, having recently left her job to start a family. Baking is a way of life in Indiana. The recipe for these ethereal morning treats was given to Darci by her mother, who got it from a cookbook. Darci added more butter to the batter and used nutmeg instead of cinnamon to make the puffs her own. Butter for muffin cups 11 tablespoons butter, room temperature, divided 1 cup sugar, divided 1 large egg 1½ cups all purpose flour 1½ teaspoons baking powder ½ teaspoon salt ½ cup whole milk 1 teaspoon ground cinnamon Makes 12 Preheat oven to 350° F. Butter 12 standard muffin cups. Using wooden spoon, beat 5 tablespoons butter, ½ cup sugar, and egg in large bowl. Combine flour, baking powder, and salt in another bowl. Stir flour mixture and milk alternately into butter-sugar mixture. Divide batter evenly among prepared muffin cups. Bake until puffs are golden brown, about 20 minutes. Meanwhile, melt remaining 6 tablespoons butter in heavy small saucepan. Combine remaining ½ cup sugar and cinnamon on large plate. Roll hot puffs in melted butter then in cinnamon sugar. Serve warm or at room temperature. (Can be prepared 1 day ahead. Store in airtight container.) Serve with coffee, tea, milk, hot chocolate or juice.