Mmm, these muffins are SO good, and they’re very easy to make! Despite this, I still messed them up the first time I made them here. First of all, the British grocery store employee had no idea what shortening was. So I used lard (I think I prefer shortening). And I was half-asleep when I was making them, so I accidentally used baking soda instead of baking powder. Thankfully, they still tasted pretty good, they just weren’t “feather-light.” So don’t make the mistakes I made! Pull out your ingredients before you start measuring so you don’t grab that baking soda by mistake. 🙂
These muffins are dipped in butter, so I’m sure they’re not very good for you, but you will have a very hard time not having more than one.
Serves: 8-10
Cooking time: 20-25 minutes
1/3 c. shortening
1/2 c. sugar
1 egg
1-1/2 c. cake flour (I always just use all-purpose)
1-1/2 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. milk
Topping:
1/2 c. sugar
1 t. cinnamon
1/2 c. butter, melted
1. In a large bowl, cream shortening, sugar, and egg.
2. Combine dry ingredients in a smaller bowl; add to creamed mixture alternatively with milk. Fill greased muffin cups 2/3 full. Bake at 325F/170C for 20-25 minutes or until golden. Let cool 3-4 minutes.
3. Combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then roll in the sugar mixture. Serve warm.
**Each muffin has about 307 calories**
On An Even Kiel 
These are definitely not healthy, but they are sooooo good! It’s been so long since I’ve had one!
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