Feather-Light Muffins
Yield
8 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
cake flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
cake flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
butter
melted |
|
Directions
In a mixing bowl, cream shortening, sugar and egg.
Combine dry ingredients; add to creamed mixture alternately with milk.
Fill greased muffin tins ⅔ full.
Bake at 350℉ (180℃) for 20 to 25 minutes or until golden.
Let cool for 3 to 4 minutes.
Meanwhile, combine the ½ cup of sugar and 1 teasp cinnamon in a cup.
Roll warm muffins in melted butter, then in sugar-cinnamon mixture.
Serve warm.
Yield: 8 to 10
