• Adjust the oven rack to the 2nd level position (just above center), and preheat the oven to 350ºF. Generously spray a 24 cavity mini muffin pan with a flour-based baking spray.

Cinnamon Sugar Mix

• To make the cinnamon sugar mix, whisk together the 1/2 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Set to the side.
  1/2 cup Granulated Sugar, 1 tsp Cinnamon

French Breakfast Puffs Muffin Batter

• In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Set the dry mixture to the side.
  1 1/2 cups All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/2 tsp Salt, 1/4 tsp Nutmeg
• Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the vegetable shortening and granulated sugar together on medium-high speed until light and fluffy. Add in the egg and mix until well combined. Scrape down the sides of the bowl as needed.
  1/3 cup Vegetable Shortening, 1/2 cup Granulated Sugar, 1 Large Egg
• Reduce the mixer speed to low, then alternatively add in the milk with the whisked dry mixture. Mix until just combined. The batter will be on the thicker side, but easily scoopable.
  1/2 cup Milk
• Using a medium-size cookie scoop, evenly divide the batter into the mini muffin cavities.
• Bake for 13-15 minutes at 350ºF or until light golden brown. Transfer the breakfast puffs onto a wire cooling rack with a few sheets of paper towels underneath.
• Right before the breakfast puffs are done baking, melt the unsalted butter in a saucepan over medium-low heat or in a microwave-safe glass bowl for 1 minute.
  1/2 cup Unsalted Butter
• Use one hand (or with a spoon or mini tongs) to dip the breakfast muffins into the melted butter. Then use the other to coat them in cinnamon sugar. Place them back onto the paper towel-lined cooling rack. Serve and enjoy!
• These are best eaten the same day, but also keep well at room temperature in a tightly sealed container for up to 2 days. You can reheat them in the microwave for 15 seconds.