This recipe is best made in small mini muffins to get the best ratio of muffin to cinnamon/sugar! This is our ABSOLUTE FAVORITE for breakfast celebrations. From Christmas to birthday to Thanksgiving to Easter, they have to be included!
Mix together the last two ingredients - 3/4 C sugar and 1 1/4 t. cinnamon in a separate bowl and set aside.
In a mixer, cream 1/2 C sugar, shortening and egg.
In a separate bowl, sift flour, baking powder, salt and nutmeg.
Add dry flour mixture to creamed mixture, alternately with milk, beating well after each addition.
Use a scoop to fill muffin tin.
Bake for 20 minutes in a preheated 350 degree oven.
Melt butter in saucepan at the end of the baking time.
While hot, dip into melted butter and roll in cinnamon and sugar mixture.
Notes
These muffins are best made in mini muffin tins so that the ratio of muffin to cinnamon/sugar mixture is perfect with each bite.I make double batches every time I make these! And they disappear every time!I have a 48 mini muffin pan that is a lifesaver on baking those double batches in one bake. I use a 1 1/2 T scoop for filling that pan makes them all perfectly sized. Genius! I've included the links for that pan and scoop in this post for your convenience.**There is an organic shortening that is non hydrogenated that is healthier to use.