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.
Delicious!!! Easy to make when you are in the mood for a warm, cinnamon muffin. I add cinnamon/sugar on the tops halfway thru baking. (I also didn't sift the dry ingredients.)
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.