| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Brunch, Muffins |
16 |
Muffins |
INGREDIENTS
| 2 1/2 |
tb |
Shortening |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Nutmeg |
| 6 |
tb |
Milk |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Oleo; melted |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Sugar -Topping— |
|
|
Oleo; melted |
|
|
Sugar |
|
|
Cinnamon |
INSTRUCTIONS
Cream shortening and sugar until light and fluffy. Add unbeaten eggs, beat
thoroughly. Combine flour, baking powder, salt, and nutmeg and add to first
mixture alternately with milk. Drop batter into well-greased muffin tins.
Bake at 400 degrees for 15 minutes. Remove from pans. While still warm dip
into melted oleo and roll in cinnamon and sugar.
Source: Donna Blees, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995
Posted to Bakery Shoppe Digest150 by novmom@juno.com (Angela Gilliland) on
Jul 08, 1997
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