These light and airy muffins, with just a hint of spice, will brighten up any breakfast, brunch or lunch.

Sugar-Coated Muffins

1 1/4 cups plus 1 tablespoon unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/3 cup vegetable shortening

1/2 cup granulated sugar

1 large egg

1/2 cup milk

 

Topping:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 cup butter or margarine, melted

1. Heat oven to 325°F (160°C).
2. Combine flour, baking powder, salt and nutmeg in a medium bowl; make a well in the center; set aside.
3. In another bowl, using an electric mixer, cream together the shortening, sugar and egg.
4. Stir in the flour mixture alternately with milk into the creamed mixture.
5. Fill greased muffin tin cups 2/3 full with muffin batter.
6. Bake for 20 to 25 minutes or until golden. Allow muffins to cool 3 to 4 minutes on wire rack.
7. Meanwhile, combine sugar with the cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

Makes 8 to 10 muffins.