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

Combine 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 flour mixture to creamed mixture and beat in the milk until smooth. Fill each cup of a lightly greased 12 cup muffin tin two thirds full with batter. Bake 20 minutes (or until golden brown) at 350 degrees.

Melt butter in a small saucepan. In a small bowl combine 1/2 cup sugar, cinnamon and remaining 1/2 teaspoon nutmeg. While puffins are warm, dip each one in butter, then in sugar mixture coating thoroughly. Store in airtight container.