1/3 c. vegetable shortening
1/2 c. sugar
1 lg. egg
1 1/2 c. all-purpose flour
1 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1/4 tsp. grated nutmeg
1/2 c. milk

Put aside: 1/2 c. sugar 1 tsp. cinnamon

Make the puffs: In a bowl, cream the shortening and sugar. Add the egg and beat mixture well. In a small bowl, stir well with a fork the flour, baking powder, salt, and the nutmeg. Add the mixture with the milk to the shortening mixture and stir the batter until smooth. Divide the batter among 12 buttered 1/3 cup muffin tins and bake the puffs in the middle of a preheated 350 degree oven for 20 to 25 minutes or until pale golden and a tester comes out clean. While puffs are baking, put the butter into a large bowl and in a shallow bowl, stir together the sugar and cinnamon. When the puffs come out of the oven, working one at a time, dip in butter, coating them completely. Roll them in the cinnamon sugar and transfer to rack. Makes 12 puffs.