French Breakfast Puffs

18 ounces margarine
26 ounces granulated sugar
10 ounces eggs (about 6 total)
40 ounces all-purpose flour
2 1/2 tablespoons baking powder
1 tablespoon salt
1 1/2 teaspoons ground nutmeg
3 ounces nonfat dry milk
3 1/2 cups water
26 ounces granulated sugar
2 tablespoons ground cinnamon
20 ounces margarine, melted
Servings: 50
1. Cream margarine and 1 lb 10 oz sugar on medium speed until light and fluffy, using flat beater.

2. Add eggs to creamed mixture. Blend on low speed, then beat on medium speed for 3-5 minutes.

3. Combine dry ingredients.

4. Add dry ingredients and water alternately on low speed, to creamed mixture.

5. Portion batter into greased muffin pans with No. 16 dipper. Bake at 350°F for 20-25 minutes.

6. Mix sugar and cinnamon.

7. When muffins are baked, remove from pans. Roll in melted margarine, then in sugar-cinnamon mixture.


Yield: 50 Puffs

Notes: 3 1/2 cups fluid milk may be used in place of the nonfat dry milk and water.

For small, tea-sized muffins, dip batter with No. 40 dipper into small (1 1/2-inch) muffin pans.

VARIATIONS:

Apple Nut Muffins. Add 1 lb chopped apples and 8 oz chopped nuts.

Plain Cake Muffins. Delete nutmeg. Do not roll in sugar and cinnamon.