Adapted from Gold Medal's "Century of Success Cookbook" lovely and light for a brunch or Sunday breakfast!

1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg (or 1/2 tsp. fresh grated)
1/2 c. whole milk
1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter

In electric mixer or by hand, mix shortening and sugar together, then add the egg and beat together. Sift flour, baking powder, salt and nutmeg together and stir into the shortening mixture alternately with the milk.

Line muffin pans with about 12 to 14 foil muffin cups (without papers). Fill cups a little over 1/2 full. Bake at 350 degrees until golden brown, 20 to 25 minutes.

Remove from pan when done and peel off the foil and set muffins on a cookie rack with a piece of waxed paper underneath. Immediately, brush with butter and dip into sugar and cinnamon mixture.