Cinnamon Puffs

Cinnamon puffs/muffins are the most requested item at our house (The kids know they have a better chance of getting these over cinnamon rolls). I think the boys would eat them every day for breakfast if I would make them. It is now one of those recipes I could almost make in my sleep and know it is a memory of childhood that Noah and Joshua will carry with them forever.

They are always a crowd pleaser if you need to provide a breakfast item and couldn't be cuter when made with the mini muffin pan. At home they are often requested "big" which is fine with me since that means they are less time consuming to make. Either way these puffs/muffins will be devoured and leave you hearing cries of dismay when there are none leftover for breakfast the next day.

Cinnamon Puffs

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cup Brown Rice Flour Mix*

1 1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1 rounded teaspoon egg replacer

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup unsalted butter, melted

Heat oven to 350º. Spray mini muffin pan or 9 regular muffin cups with cooking spray. In large bowl mix together shortening, 1/2 cup sugar and egg. In separate bowl mix together flour, baking powder, xanthan gum, egg replacer, salt, and nutmeg. Stir flour mix into large bowl, alternating with milk. Fill muffin cups about two thirds full. Bake until golden brown, 18-20 minutes mini muffins or 22-25 minutes for regular muffins. Mix 1/2 cup sugar and cinnamon in a bowl. Immediately after baking, roll puffs in melted butter, then in cinnamon & sugar mixture. Serve with a large glass of milk!

**Rebecca Reilly Brown Rice Flour Mix**

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Store in airtight container in the refrigerator.