Puffs:
3 c all-purpose flour
3 t baking powder
1 t salt
½ t ground nutmeg
1 c sugar
⅔ c shortening
2 eggs
1 c milk
Coating:
2 sticks butter
1 ½ c sugar
3 t ground cinnamon
Muffins:
Preheat oven to 350 degrees.
Lightly grease 12 muffin cups.
In a large bowl, stir together the flour, baking powder, salt, and nutmeg. Set aside.
In a separate large bowl, cream together the sugar and shortening.
Add the eggs and mix again.
Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
Fill the muffin cups ⅔ full.
Bake for 20-25 mins until golden. Remove the muffins from the pan and set aside.
Coating:
Melt the butter in a bowl or glass pan.
In a separate container, combine the sugar and cinnamon.
Dip the warm muffins in the butter, coating thoroughly.
Then roll in the cinnamon-sugar mixture. Don’t be afraid to really coat 'em up!
After cooling completely, puffs can be frozen in plastic bags and reheated later.