PW's French Breakfast Puffs

So yummy!

OK...those of you that know the Pickett Girls know how much we love The Pioneer Women (we call her PW, she is going to be my mom's BFF) Anyway, for Christmas we all got her cookbook and these are in it! My family LOVED THEM!!! So I thought I would share!

Puffs:
3 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

Preheat oven to 350. Lightly grease 12 muffins cups (no papers). In a large bowl dry ingredients. In another bowl, cream the shortening with the sugar. Add the eggs, beat again. Alternate adding 1/3 of the flour mixture and milk into the creamed mixing well after each addition. Fill the muffin cups 2/3 full. Bake for 20-25 minutes until golden brown. Remove from pan and set aside.

To make the topping:
2 sticks butter
1 1/2 cups sugar
3 tsp ground cinnamon

Melt the butter in a deep bowl. Mix the sugar and cinnamon together. Dip the warm muffin in the butter, covering thoroughly. Then roll in the sugar mixture. Eat while still warm!

LuAnn's Refrigerator Muffins

3 cups sugar
1 cup plus 2 T butter
1 teas. salt
5 teas. soda
4 cups 100% bran buds
2 cups Kellogg All Bran
2 cups water(boiling)
4 eggs
5 cups flour
1 quart buttermilk

Directions:

Pour water over 100% bran
Cream sugar and butter
Add eggs and buttermilk
Add dry ingredients and fold in 100% bran

Chill batter well before cooking.
Freeze up to six weeks

Bake 15-18 minutes at 375 degrees
Makes approx. 70 muffins

Protein Shake

1 scoop Whey Protein
1/4 cup yogurt
1 banana
1/2 cup berries (optional)
3-4 ice cubes
water (depending upon what thickness you prefer)
1/2 cup cooked Old Fashion Oats (optional)

OK! So I haven't placed a recipe on here forever so I thought to share my morning protein shake. I love this shake it is filling and healthy.

Homemade Granola

6 cups Old Fashioned Oats
10 cups Rice Crispies
1 cup dried fruit ( I prefer Craisins)
chopped pecans (optional)

~Mix in bowl.

~In sauce pan over medium low heat mix
1 cup oil
1 cup honey
3/4 cup brown sugar
1/2 cup water
1 tbsp cinnamon

~Stir until brown sugar is dissolved. Pour liquid ingrediants over dry mix. Place on a pan (cookie sheet) and bake at 300' for 12 minutes. Stir, cook another 12 minutes. Once cooled stored in a tight sealed container.

~ This amount usually last me about 3 months. It is so yummy my kids love to eat it all the time.