These are light and airy and delicious while they’re still warm. Growing up, we made these for breakfast on the weekend a lot. Since we were a family of six and often had friends spend the night, we always doubled the recipe.
- 1/2 cup sugar
- 1/3 cup shortening
- 1 egg
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup almond milk
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter
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Preheat oven 350 degrees and spray a muffin pan with cooking spray.
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Using a stand or hand-held mixer, cream together the 1/2 cup sugar, shortening and egg.
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In a separate bowl, sift together the flour, baking powder, salt and nutmeg. Add this to the creamed mixture alternately with milk, beating well after each addition.
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Fill muffin cups 2/3 full and bake until golden, about 20 - 25 minutes.
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While muffins bake, combine 1/2 cup sugar and cinnamon in a bowl. Melt the butter in a small saute pan over low heat.
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Remove from oven and allow to cool for a few minutes. Dip muffins in melted butter and then cinnamon sugar.
I’m not sure what cookbook this recipe came from, but that cookbook is long gone by now.