French Breakfast Puffs


1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal flour (If using self-rising flour, omit baking powder and salt.)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter or margarine, melted

Heat oven to 350F. Grease 15 medium muffin cups. Mix shortening, 1/2 cup sugar and the egg thoroughly. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.

Mix 1/2 cup sugar and the cinnamon. Roll hot puffs in melted butter, then in sugar mixture. Serve warm.

15 puffs