French breakfast puffs


1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup granulated sugar
⅓ cup coconut oil
One egg
½ cup milk
½ cup white sugar
One teaspoon ground cinnamon
Six tablespoons margarine, melted.


  • Preheat oven to 350 degrees. Grease 12 muffin cups or line cups with paper muffin liners.
  • In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and coconut oil. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well—spoon batter into muffin cups.
  • Bake batter for approximately 25 minutes. While muffins are baking, combine 1/2 cup sugar and one teaspoon cinnamon. Then melt margarine in your microwave or over low heat.
  • Remove muffins from the oven and muffin pan. Immediately, dip the top of each muffin (one at a time) into the melted margarine, then into the sugar and cinnamon mixture. Serve warm.

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