Categories: Breakfast

Ingredients

• 1 large egg
• 1 cup cream cheese, softened
• 3/4 stick of butter
• 1/2 cup white (granulated) sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup cold milk
• 1 and 1/4 cup flour
• 3/4 stick salted butter, melted
• 1/2 cup white (granulated) sugar
• 1/2 teaspoon cinnamon

Directions

1. Preheat oven to 350°F, rack in the middle position.

2. Spray the inside of a pan of 12 regular-size muffin cups with Pam or another nonstick cooking spray.

3. Beat the egg until it is light and fluffy.

4. Unwrap the cream cheese and the butter, and place both in a microwave-safe bowl.

5. Soften by heating the cream cheese and butter in the microwave on HIGH for 1 minute. Let the bowl sit in the microwave for another minute and then try to stir the mixture smooth. If you cannot stir it smooth, microwave in 30-second increments with 30-second standing times until you can stir it smooth.

6. Add the cream cheese and butter mixture to the beaten egg. Mix until everything is well combined.

7. Add the white sugar and mix it in.

8. With the mixer running on LOW speed, mix in the baking powder, baking soda, salt, and nutmeg until everything is thoroughly incorporated.

9. With the mixer still running on LOW speed, mix in half of the cold milk and half of the flour. Mix until well combined.

10. Add the rest of the milk and the rest of the flour. Mix thoroughly.

11. Pour the batter into the muffin cups, filling them 2/3 full.

12. Bake at 350°F for 20 to 25 minutes, or until the tops are golden brown and they have puffed up to fill the muffin cups.

13. When your Breakfast Puffs are approximately 5 minutes from done, place the second 3/4 stick of salted butter in a medium-size microwave-safe bowl. Melt it on HIGH for 30 seconds.

14. While the butter is melting, place the white sugar and cinnamon in a shallow bowl and mix them together with a fork.

15. Prepare a towel-lined basket to use for serving your Breakfast Puffs.

16. When your Breakfast Puffs are golden brown on top and the time is up, turn them out on a cookie sheet or a bread board, and dip them, one by one, into the melted butter. Immediately roll the puff in the sugar and cinnamon mixture and place it in the towel-lined basket you prepared for serving.

17. Repeat, working quickly, with one puff at a time, until all 12 puffs have been dipped in butter and rolled in the sugar and cinnamon mixture.

18. Serve immediately. They’re best eaten hot.

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