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This recipe comes from my “Ella May’s FAVORITE RECIPES Heart to Heart Harrisonburg VA 22801″ cookbook. These puffs are wonderful, AND they don’t only have to be eaten at breakfast 
! If you fill the muffin cups 2/3 full as the recipe states, you won’t get many puffs; I fill about halfway and get ten puffs and fill the other two muffin cups with water before putting pan in oven to bake. Use Lactaid milk, and they’re lactose free!
Difficulty: Easy
Servings: Personal preference
Ingredients
1/3 cup soft shortening
1/2 cup sugar
1 egg
1 1/2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 cup milk [I find I have to use 3/4 cup]
Directions
Thoroughly mix shortening, sugar and egg. Sift together dry ingredients. Add dry ingredient mixture to shortening mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 350 degrees until golden brown (20-25 minutes.) Immediately roll in 6 [I use 3) tablespoons melted butter [or melted stick margarine] and then in mixture of 1/2 cup [I use 1/4] sugar and 1 teaspoon [I use 1/2] cinnamon. Serve warm.
Categories: Breads, Breakfast, Coffee Cake, Cupcakes, Desserts, Lactose-Free, Muffins, Pastries
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