FRENCH BREAKFAST MUFFINS

I HAVE MADE THIS RECIPE A MILLION TIMES WHILE I WAS WORKING AS A AIDE TO A FAMILY IN CALIFORNIA.  VERY SIMPLE TO MAKE AND DANGEROUSLY DELICIOUS. 


1/3 CUP SHORTENING
1/2 CUP SUGAR
1 EGG
1 1/2 CUP MILK


1 1/2 CUP WHOLE WHEAT FLOUR OR WHITE
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON NUTMEG


1 TEASPOON GROUND CINNAMON
1/2 CUP SUGAR


1/2 CUP BUTTER, MELTED


PREHEAT OVEN TO 350.  


GREASE MINI MUFFIN TIN.


MIX THOROUGHLY, SHORTENING, SUGAR, MILK AND EGG IN A LARGE BOWL.


ADD NEXT 4 INGREDIENTS AND MIX WELL.


FILL MUFFIN CUPS 2/3 FULL.


BAKE 20 TO 25 MINUTES UNTIL GOLDEN BROWN TOPS.

MIX SUGAR AND CINNAMON IN A SEPARATE BOWL.


IMMEDIATELY AFTER BAKING, ROLL PUFFS IN MELTED BUTTER, THEN ROLL IN CINNAMON MIXTURE.

REMOVE FROM PAN IMMEDIATELY.

DIP IN MELTED BUTTER.


ROLL IN SUGAR AND CINNAMON.


BEST SERVED WARM.


MAKES ABOUT 30 MINI MUFFINS.