Feather Light Muffins

I’m sitting here with the smell of nutmeg and cinnamon wafting through the air. The scent is coming from one of my family’s favorite muffins. We first came across the recipe in a Taste of Home magazine. We served it along with Potato Soup and it became a tradition after that. If we made Potato Soup we HAD to make Feather Light Muffins! They really are one of the lightest muffins I’ve ever had. There’s a hint of nutmeg in the muffin and the tops are brushed with butter and sprinkled with cinnamon sugar. They are a great addition to any meal!

Feather Light Muffins

1/3 cup shortening
1/2 cup granulated sugar
1 egg
1-1/2 cups cake flour or all-purpose flour (use 1 T. per cup less of all purpose flour)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Topping:

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased or paper lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll tops of warm muffins in melted butter, then in sugar mixture. Serve warm. Yield: 8-10 muffins.