Puffins, anyone?

Hey, everyone. I am so glad this week is almost over! Just one more day and and it’ll be the weekend. Yeah!

So, a couple of weeks ago I made mini “puffins” for breakfast. I’m sure you’re thinking, “What? What is a puffin?” And no, I am not referring to a type of bird. The puffins I made are actually a cross between a donut and muffin! Isn’t that pretty cool? They look like muffins but it tastes like a donut! I think the best part is the cinnamon sugar coating because it complements the puffins nicely and they aren’t too sweet. Their texture is very soft, moist, and simply amazing which is why  I couldn’t stop eating them. I think I should change to the name to monuts or duffins. It seems more fitting.

I decided to put my friends to the puffin taste test. I wanted to know what they thought. You know what the verdict was? They all raved about them! They liked that it was a cross between a doughnut and muffin. The puffins disappeared in the matter of minutes. My friends can’t wait until I make more. In fact, they loved them so much that I have to double or triple the batch the next time I make them. If that doesn’t convince you to make these, then I don’t know what will! You definitely won’t be disappointed!

Yield: 18 mini puffins

Ingredients

Mini puffins:
1/3 cup Crisco
1/2 cup sugar
1 egg (room temperature)
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk (I use almond milk)

cinnamon sugar coating:
1 cube unsalted butter
1/2 cup sugar
1 teaspoon cinnamon

Directions:
1. In a bowl, mix Crisco, sugar and egg; blend until smooth.
2. Combine flour, baking powder, salt and nutmeg. Add to the wet mixture. Slowly add in the milk and mix well.
3. Take a tablespoon scoop or spoon mixture into a well greased mini muffin tin. Bake at 350 degrees for 11-14 minutes (everyone’s oven is different) or until light golden brown. Insert a tooth pick or knife to make sure it’s fully cooked.
4. Carefully remove the puffins and let cool for a couple of minutes. Roll puffins in butter and then roll them in the cinnamon sugar mixture. Be sure to coat evenly. Serve warm!