French Breakfast Puffs/Muffins

Set oven to 350 degrees.

Grease muffin tins with cooking spray.

In a bowl, sift together the flour, baking powder, salt and nutmeg.

In a food processor, with steel blade, pulse the cold butter with the 1/2 cup sugar with on/off method, until creamed; add in the egg and vanilla, mix until combined.

Feed alternately through the tube, the dry ingredients and the cream (be sure that the cream is the last ingredient to be added).

Fill greased muffin tins 2/3 full.

Bake for 20-25 minutes, or until golden brown.

Remove from the muffin tins, and roll in melted butter, then in mixture of 1/2 cup sugar, and 1 tsp cinnamon.

NOTE: Do not roll the puffs if you do not plan to use them immediately.

These can be frozen or refrigerated, and when reheated, roll in the butter and the sugar mixture, the puffs will get hard and crusty if rolled in the butter then reheated Serve hot-- DELICIOUS!