|Source||Florence Grummer (1996)|
|Prep time||20 minutes|
|Cooking time||25 minutes|
|Total time||45 minutes|
Cream together shortening and 1/2 cup sugar; add egg. Sift or stir together flour, baking powder, salt and nutmeg. Beat together the creamed mixture and egg until well combined. Add dry ingredients to the shortening mixture along with milk, alternating, until the batter is smooth. Divide the batter among 12 buttered 1/3-cup muffin tins or 36 small gem pans and bake in a 350° oven for 20 to 25 minutes for large or 8 to 10 minutes for small ones. Bake until puffs are light golden and tester comes out clean. While puffs are baking, melt unsalted butter and pour into shallow bowl; keep warm. In another bowl, stir together 1/2 cup sugar and 1 teaspoon cinnamon. When the puffs come out of oven, dip them into butter, one at a time, then roll in the cinnamon/sugar mix. Place on a plate to cool. A lemon juice/ powdered sugar syrup may be drizzled over the tops to help keep the muffins moist.
Great with hot tea and a salad. They freeze well!