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Cinnamon Puffs

Cinnamon Puffs that taste like a snickerdoodle muffin? Yes, and they will go fast! Make them in mini-muffin pans for a fun size sweet treat.

Time
1hr
Ingredients
13
Servings
13
Products

Servings

12

Ingredients

13

Cook Time

30 minutes

Product used:

Brown Rice

Difficulty

Easy

Ingredients

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoons cinnamon
1/4 teaspoons nutmeg
1/2 cup sugar
2/3 cup butter
1 egg
1/3 cup milk
1 cup cooked Riceland Natural Brown Rice
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup melted butter or margarine

Preparation

1. In bowl, combine flour, baking powder, salt, 1/4 teaspoons cinnamon and nutmeg; set aside.

2. In mixing bowl, cream 1/2 cup sugar, shortening and egg.

3. Add flour mixture and milk alternately to creamed mixture. Beat well.

4. Stir in rice. Mix 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

5. Spoon batter into 12 greased muffin tins.

6. Bake at 350F for 20-25 minutes.

7. Remove muffins from oven and immediately remove muffins from pan.

8. Dip muffins in melted butter then roll in sugar-cinnamon mixture until well coated. Serve warm.

From our "America's Kitchen" cookbook

Chef's Notes:

  1. Using a gluten-free baking mix works well.
  2. Make these in mini-muffin pans if using gluten-free baking mix to avoid crumbling with large muffins.