French Breakfast Puffs (Muffins)

This recipe is out of the cookbook, Better Homes and Gardens All-Time Favorite Bread Recipes. I can be a lazy cook and to make things easier I make substitutions. For this recipe I substituted oil for shortening and I haven't noticed any difference in the quality.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

In mixing bowl stir together flour, baking powder, nutmeg and salt; set aside. In mixer bowl cream together 1/2 cup sugar, the shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill 12 greased muffin cups 2/3 full. Bake in 350 oven for 20 to 25 minutes or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter, then in sugar-cinnamon mixture till coated. Serve warm.