Miniature French Breakfast Muffin Puffs

I adopted this recipe in August and have just made them today, 12 November 2005. They are easy to make and very easy to eat:) I have re-listed the ingredients to make it even easier to follow. I used a mix of butter & light flora table spread for the butter/shortening mix. I guess you could use all butter or all shortening if you prefer. I made 24 mini and 6 regular from the mixture. The original recipe said it made 48 mini but I am guessing that it would only make 36 so have added that in the 'makes' note.

• Ready In: 25 mins
• Yields: 36-48 puffs

Ingredients

• 1⁄3 cup  soft shortening or 1⁄3 cup butter
• 1⁄2 cup sugar
• 1  egg
• 1 1⁄2 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup milk
• 1⁄3 cup butter, melted
• 1⁄2 cup sugar
• 1  teaspoon cinnamon

Directions

1. Heat oven to 350 degrees.
2. Grease bottoms of 36-48 small muffin cups.
3. Mix shortening, 1/2 c sugar, and egg thoroughly.
4. Sift together flour, baking powder, salt and nutmeg.
5. Stir flour mixture and milk alternately into sugar/shortening mixture.
6. Fill greased muffin cups 2/3 full.
7. Bake 15 minutes or until golden brown.
8. Dip immediately in melted butter, then in mixture of cinnamon/sugar.
9. Serve hot.