I made muffins - or French Breakfast Puffs - last Saturday morning. These were so good and hard to stop at 1. Or 2.
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon gound nutmeg
1 cup sugar
2/3 cup Crisco shortening
2 whole eggs
1 cup milk
For topping (this is less than the PW calls for because I had a lot left over):
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 stick butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl, stir together flour, baking powder, salt and nutmeg. Set aside.
In another large bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. Once out of the oven move muffins to a cooling rack.
In a bowl, melt the butter. In a seperate bowl combine the sugar and cinnamon.
Dip baked muffin tops (PW says to dip entire muffin but I find if you do the tops, it's enough) in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
These are a great treat! I had enough batter to make about 14 muffins but because I didn't have any other muffin tins or small baking cups, I just made a few huge muffins and it turned out fine.
I used to make a recipe very similar to this from Martha Stewart only I used a mini muffin tin. You could do that here and reduce baking time.
Here's a muffin I coated all over. It was just too sugary for my taste.