French Breakfast Puffins
|Softened shortening||1⁄3 Cup (5.33 tbs) (Around 75 milliliter)|
|All-purpose flour/Cake and pastry flour||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Baking powder||1 1⁄2 Teaspoon (Around 7 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄4 Teaspoon (Around 1 milliliter)|
|Milk||125 Milliliter (Around 0.5 Cup)|
|Granulated sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Cinnamon||1 Teaspoon (Around 5 milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (Around 125 milliliter)|
In a large bowl, cream shortening with 1/2 cup (125 mL) sugar and egg, blending well.
Stir in flour, baking powder, salt and nutmeg alternately with milk.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Bake in preheated oven for 20 to 25 minutes.
In a bowl combine 1/2 cup (125 mL) sugar and cinnamon.
As soon as puffins are ready, remove from pan.
Roll in melted butter, then into the sugar-cinnamon mixture.