Recipe from the Thermador Taste of America Cookbook
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
Preheat oven to 350°F. Butter 12 standard muffin
cups. Using wooden spoon, beat 5 tablespoons
butter, 1/2 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 1/2 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.