1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg, divided
1/3 c. shortening
1 c. granulated sugar, divided
1 egg
1/2 tsp. vanilla extract
1/2 c. milk
1/2 c. butter
1 tsp. ground cinnamon

Preheat the oven to 350 degrees. In a medium mixing bowl, combine the flour, baking powder, salt, and 1/2 teaspoon nutmeg. In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until well blended. Add the flour mixture to the creamed mixture and beat in the milk until smooth. Fill each cup of a lightly greased 12 cup muffin tin 2/3rds full with batter.

Bake 20 minutes or until golden brown. Melt butter in a small saucepan. In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 teaspoon nutmeg. While Puffins are warm, dip each one in butter, then in sugar mixture, coating thoroughly. Store in air-tight container. Yield: 1 dozen Puffins.