Baked Doughnut Puffs
Yield
5 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | vegetable shortening |
|
| ½ | cup | sugar |
|
| 1 | each | eggs |
|
| 2 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon | salt |
|
| 1 | tablespoon | baking powder |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | cup | milk |
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup | powdered sugar |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
butter
melted |
|
Trans-fat Free
Directions
Cream shortening, sugar and egg until light and fluffy.
Sift together flour, salt, baking powder and nutmeg.
Add alternately with milk to creamed mixture.
Mix well to a stiff dough.
Stir in nuts.
Drop by tablespoon into well greased small size muffin pan cups.
Bake at 400? for 20 minutes.
Combine powdered sugar and cinnamon in paper bag.
Dip top of doughnut in melted butter, shake 2 or 3 at a time in bag with sugar.
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