Wednesday, July 15, 2009

Cinnamon Muffins

Not so healthy, but these were quick to make & so so yummy. (The recipe says to serve warm, but I made them, let them cool, and we ate them for dessert. They are still good cold, but would be excellent warm, too.)

Cinnamon Muffins

Yield: 1 dozen

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (we hate nutmeg, I replaced with cinnamon & it was good)
1/2 cup milk

Topping:
1/2 cup sugar
1-1/2 tsp ground cinnamon
3 Tbsp butter, melted

In a bowl, cream shortening & sugar. Add egg; beat well. Combine flour, baking powder, salt, and nutmeg (or cinnamon); add to creamed mixture alternately with milk and mix well.

Fill greased muffin cups half full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. (Mine took only 15 min...these do not really brown so be sure to check with toothpick.)

In a shallow bowl, combine sugar & cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm. (Note: I had a lot of cinn-sugar left over--you might even be able to half the amounts for the topping depending on your preferences.)

2 comments:

Janet said...

you hate nutmeg?? how could we be best friends for 14 years and I not know this??? anyway, they sound so yummy and I'm going to have to give them a try, except you can't buy shortening in Australia....GRRRRRR!!!!!! Do you know how many delicious american recipes use shortening??!!

Nikki said...

Yum! I'll have to try these. I'll use cinnamon instead of nutmeg too.