2 tsp. baking powder
1/2 tsp. salt
1 lg. egg
1 tsp. ground nutmeg
1/2 c. butter, room temperature
2/3 c. milk
1 1/2 c. all purpose flour
1/3 c. sugar
2 tbsp. confectioners sugar; optional
1/4 tsp. cinnamon; optional

Place oven rack in center of oven. Turn oven on and preheat to 350 degrees. To make the batter, put flour, baking powder nutmeg, and salt in a medium sized bowl and stir together with your fingers. Put butter and sugar in mixer bowl and using electric mixer, beat on medium high speed until light and fluffy. Stop every once in a while to scrape sides of the bowl clean with rubber spatula.

Break the egg into the bowl and beat until completely blended. Add half of the flour mixture and mix on low speed until smooth. Add the remaining flour mixture and mix until blended. Then add the remaining milk and mix until smooth. Using a spoon, fill each muffin cup 2/3 full with the batter. Put oven mitts on and put the tins in the oven. Bake for 20 minutes. Wearing the mitts, carefully transfer the pans to the cooling racks. Let the nuggets cool 5 minutes, then put the oven mitts back on and turn the tins on their sides, letting the nuggets fall out.