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Post by Amanda on Aug 2, 2011 16:21:31 GMT -5
This thread is hilarious!!!!
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Post by ruffles on Aug 2, 2011 17:51:15 GMT -5
There sure is plenty of lard around here.
Yeah! Such a good sport I am! Please pass the Crisco.
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Post by ruffles on Aug 9, 2011 8:20:48 GMT -5
1/3 cup shortening 1/2 cup sugar 1 egg Mix=combine shortening, sugar, egg
1 1/2 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg Combine dry ingredients Blend dry ingredients into mix alternately with 1/2 cup milk
Grease 12 muffin cups Bake @ 350 20/25 minutes
Immediately roll tops (or whole muffin) in 1/3 cup melted butter. Then dip in mix of 1/2 c sugar + 1 tsp cinnamon
Optional: Add blueberries
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Post by karenk on Aug 9, 2011 9:01:27 GMT -5
Oh my, that does sound delicious! Why are they called Puffins rather than just Muffins?
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Post by meggie on Aug 9, 2011 11:04:22 GMT -5
^^^What she said ;D
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Post by ruffles on Aug 9, 2011 16:39:02 GMT -5
They're called Puffins because that's what the title was when I got the recipe. ... My ex was in the Air Force when we got married. We were either in San Antonio or Cheyenne. It likely came from a radio program I used to listen to. I think muffin texture is generally more coarse than this. I've baked the whole thing in a loaf pan but it's better as individual puffins. This might be delicious with spicy nuts. Then it would definitely need to be baked in a loaf pan.
Spicy nuts is a heated mixture of brown sugar, butter, ?flour?, cinnamon and perhaps nutmeg with LOTS of chopped walnuts. I make triple batches and store it in the freezer. It's wonderful on any coffee cake or muffin thing. I love it.
Puffins are small which is a very good thing.
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