Cinnamon Breakfast Puffs

On Sunday morning I did something

I don't normally do.

I baked.

I shocked you, didn't I?

It has been known to happen every once in a while.

But, it was a new year and I thought I would be nice

to my family and make them breakfast.

I'm sure I'll get over it soon.

It's probably just the vertigo from my inner ear infection.

My ingredients are in place.

The recipe calls for
1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cup all-purpose flour or cake flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk*

1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup margarine or butter, melted

I had forgotten how messed up this recipe was

and ended up having to rewrite the recipe afterwards.

This is the rewritten version.

The original recipe claimed that it would make 15 puffs,

but it barely made 12.

I also halved the amount of melted butter,

but you could certainly add more butter back into the

recipe if you are feeling particularly decadent.

*I only had Half and Half on hand, so that is what I used.

Heat oven to 350 degrees.

Grease 12 medium muffin cups,

2-1/2 x 1-1/4 inches in diameter.

Cream together the shortening, 1/2 cup sugar and the egg.

Stir in flour, baking powder, salt and nutmeg

alternately with the milk.

Fill muffin cups 1/2 to 2/3 full.

Bake until golden brown, 20 to 25 minutes.

Mix 1/2 cup sugar and the cinnamon.

Immediately after baking,

roll hot muffins in melted butter,

then in the sugar-cinnamon mixture.

Serve hot.

Makes 12 cinnamon puffs.

I think I will make these in the small muffin cups

the next time.

My family did appreciate my efforts and there were

no survivors (the breakfast puffs, that is).