Saturday mornings are a lot different from any other morning of the week. During the week, we're rushing to get out the door to school (although not much longer!) and on Sunday's, Steven is out the door by 7:00 to go set up for church. So Saturday mornings, I usually try to make a different breakfast of some sort, whether it be a breakfast casserole, homemade carmel rolls, or muffins. I found this recipe this week and made these this morning. They were light and very yummy.
1/3 cup shortening
1 cup sugar, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a small mixing bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350 degrees F for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan. Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately.
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