Prep 5 mins
Cook 20 mins
I know there are a lot of cinnamon muffin recipes, but this one is great because it comes from a little booklet called "44 meals under $10." They are light and fluffy and taste great. Just serve these with various fruits and you've got an easy and VERY inexpensive breakfast!
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 1 egg
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons ground cinnamon
- 3 tablespoons butter, melted
- Preheat oven to 350 degrees.
- In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
- Fill greased muffin cups half full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
- In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
These were tasty muffins!! Used half of the topping and added about 1/2 cup of cinnamon chips. Used butter instead of shortening. They do become dry very fast, so I did heat them up in the microwave for a couple of seconds before enjoying!! Thanks!! :)
Great recipe, and a little bit different! I used more nutmeg than this, because we are fond of nutmeg, and I used more cinnamon, because I made a mistake -- and it turned out fabulous. I would suggest mixing up less of the sugar-cinnamon topping, though, since I only needed half this quantity to top the muffins. Will definitely make this again. Reviewed for Pick A Chef, Spring 2007.
I loved these muffins, they are so simple and I ALWAYS have these ingredients on hand. The topping was my favorite part, such a good idea, my kids loved it too. The muffins were the perfect texture, without the topping they are pretty plain BUT the topping MAKES the muffin in my opinion. Great recipe! I will use often.