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Breakfast, Dessert | |
| 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup sugar 2/3 cup shortening 2 eggs 1 cup whole milk Coating: 1/2 pound (2 sticks) butter 1 1/2 cups sugar 3 teaspoons ground cinnamon | |
| Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups. In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition. Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside. To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon. Dip the warm muffins in the butter, coating thoroughly. Then roll in the cinnamon-sugar mixture. Don\\\'t be afraid to really coat \\\'em up. Let the kids help! | |
| Cook Notes: Cinnamony-sweet perfection! The deliciousness of these beauties is not to be underestimated. Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They\\\'re in the \\\"reheats beautifully\\\" section of my life. | |
Unrated | |
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