1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. milk

Topping:

1/2 c. sugar
1 tsp. ground cinnamon
1/2 c. butter, melted

In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full.

Bake at 325°F for 20 to 25 minutes or until golden. Let cool for 3 to 4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.