This recipe is one of my mother’s, and I used to crave them when I was little. She calls them cinnamon puffs, which is fairly accurate, because they’re a lighter, almost fluffy muffin. Translation: they’re really good. Also, keeping in the festive spirit, the cinnamon and nutmeg really stand out. Make a batch for a bake sale, or keep them and freeze them for the holidays. Everyone will ask you for the recipe!
- 1/3 cup shortening
- 1 cup sugar, divided
- 1 tsp lemon juice
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup milk
- 6 tbsp butter
- 1 tsp cinnamon
- Preheat oven to 350 degrees.
- Cream the shortening, 1/2 cup sugar, lemon juice and egg in a stand mixer. Set aside.
- Combine the flour, baking powder, salt and nutmeg. Slowly stir the milk into the creamed mixture, alternating with adding the dry ingredients, until combined.
- Fill each section of an un-greased muffin pan to about 2/3 of the way and bake in the preheated oven for 20-25 minutes.
- While the muffins are baking, melt the butter. Stir together the rest of the sugar and the cinnamon, and set aside. When muffins are fresh out of the oven, immediately dip the top of each one in the butter, and sprinkle it with the cinnamon and sugar mixture.
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