Cinnamon Breakfast Puffs

by Katie Johnstonbaugh
of Dishin & Dishes
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk
1 bag Hershey’s Cinnamon Chips
1 1/2 cups sugar
3 teaspoons cinnamon
1 sticks butter
Grease 12 muffin tins. Don’t use liners.  Dump your flour, baking powder and salt (except for your sugar) in a mixing bowl, whisk together to mix. In another mixing bowl, cream your 1 cup of sugar with 2/3 cup shortening. Alternately add your milk and your flour mixture. Add your cinnamon chips and mix thoroughly. Pour into greased muffin tins filled a little over ½ full and bake for 25 minutes or until golden brown. Turn out of muffin tins. Melt butter in separate baking dish. Mix together your 1 ½ cups sugar and 3 t. cinnamon in a Ziploc bag. Dip each muffin in melted butter and place 2 at a time in Ziploc bag with cinnamon sugar mixture. Shake to coat. Repeat with other muffins 2 at a time. I found the sugar to be a little much and considered just brushing the tops and sprinkling with cinnamon sugar next time, but it’s your preference!