FRENCH BREAKFAST PUFFS

1/2 CUP SUGAR
1/3 CUP SHORTENING
1 EGG
1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SALT
1/4 TSP GROUND NUTMEG
1/2 CUP MILK
1/2 CUP SUGAR
1 TSP GROUN CINNAMON
6 TBS MELTED BUTTER

IN MIXING BOWL, CREAM 1/2 CUP SUGAR, SHORTENING, EGG. STIR IN FLOUR, BAKING POWDER,SALT, NUTMEG. AD TO CREAMED MIXTURE, ALTERNATELY WITH MILK, BEATING WELL AFTER EACH ADDITION. FILL 12 GREASED 2 1/2″ MUFFIN PANS 2/3 FULL. BAKE AT 350 FOR 20 MINUTES. COMBINE REMAINING 1/2 CUP SUGAR AND CINNAMON. REMOVE MUFFINS, IMMEDIATELY DIP TOPS IN MELTED BUTTER, THEN CINNAMON, SUGAR MIXTURE UNTIL COATED. SERVE WARM.