- 1/3 cup shortening
- 1/2 cup sugar
- 1 medium egg
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup milk
For The Topping:
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 cup melted margarine
In a mixing bowl mash together the
shortening and sugar. Add the egg and whisk
it all up until it is smooth. Make sure you
use shortening, Not Margarine. The
shortening gives this recipe it's special
texture. Measure the flour, baking powder,
salt and nutmeg into the bowl. Pour in the
milk. Mix the batter with a whisk until it
is smooth. Drop the mixture into 12 oiled
muffin cups. Make sure not to over fill the
muffin cups, 1/2 to 2/3 full is full enough.
Bake the muffins at 350° for 25 minutes, or
until the muffins are brown on top. Remove
them from the oven and allow them to cool
slightly.
Mix the powdered sugar and cinnamon in a
small bowl and set aside.
Take the muffins out of the pan. When they
are cool enough to handle, dip the tops of
the muffins into the melted margarine. Then
dip them into the powdered sugar/cinnamon
mixture. Arrange the prepared muffins on a
large plate and serve while still warm.
Makes a dozen. Very good for breakfast and
after school or midnight snacks.
This recipe is very very old, at least 80
years old. It was created by a cook with
leftover donut batter who didn't have time
to deep fry them. She added a little milk to
make the batter thinner, and cooked it in
muffin cups instead of deep frying it. The
nutmeg is the secret ingredients which gives
these muffins their special old fashioned
donut flavor. Necessity is the mother of
invention, and bless the cook who invented
these. My family is grateful.
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