Categories: Breakfast, Muffins

Ingredients

• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2/3 cup vegetable shortening
• 1 3/4 cups granulated sugar , divided
• 2 eggs
• 1 cup milk
• 1/2 cup unsalted butter , melted and warm
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 325 degrees F.

2. Grease 3 6-cup muffin pans.

3. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.

4. In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.

5. With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.

6. Divide batter equally among prepared muffin cups.

7. Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.

8. Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.

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