2 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. Crisco shortening
1 c. buttermilk (or 1 c. milk plus 1 tsp. vinegar)
1 tsp. baking soda (added to milk-vinegar mixture and stirred)
1 egg

Cut flour, sugar, cinnamon, shortening and salt in with a pastry blender. Set aside 1/2 cup of the dry mixture. Add buttermilk and egg to the remaining dry ingredients. Stir until batter is moist (will be lumpy). Use cupcake papers in the tins, fill each about 2/3 full and sprinkle with the dry mixture that was set aside. Bake at 350 degrees for approximately 25 to 30 minutes.