Breakfast Puffs

I made these delicious puffs/muffins from a Pioneer Woman recipe, they are delicious eaten warm and will freeze happily. I used coconut oil and butter instead of shortening as I think our UK alternative is lard! If you wanted to make them vegan you could use all coconut oil and a milk alternative. The last thing to mention is that these puffs are dipped in butter and rolled in cinnamon sugar at the end, next time I make them I will only dip the tops as they are very sugary!

Ingredients:

1/2 teaspoon ground nutmeg

1 cup sugar

3 cups flour

1/3rd cup butter

1/3rd cup coconut oil

1 teaspoon salt

2 whole eggs

1 cup of milk

1/2 cups sugar

3 teaspoons cinnamon

1/2 stick of butter

How to-

1. Preheat the oven to 180 degrees celsius. Lightly grease 12 muffin cups on a muffin tray.

2. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

3. In a separate bowl, cream together the 1 cup of sugar rand coconut oil. Add eggs and mix again.

4. Add the flour mix as well as the milk, alternately, as mixing both into the creamed mixture. Beat well after adding each addition.

5. Fill the muffin tray cups 2/3 of the way full. Place in oven to bake for 20/25 minutes or until golden brown.

For coating

1. Melt the half stick of butter.

2. In a separate bowl, combine the remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then car with cinnamon and sugar mix.