Categories: Breakfast, Muffins
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup vegetable shortening
- 1 3/4 cups granulated sugar , divided
- 2 eggs
- 1 cup milk
- 1/2 cup unsalted butter , melted and warm
- 1 1/2 teaspoons ground cinnamon
Directions
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Preheat oven to 325 degrees F.
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Grease 3 6-cup muffin pans.
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In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
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In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
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With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
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Divide batter equally among prepared muffin cups.
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Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
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Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.