French Breakfast Puffs with Fresh Strawberries

• 1/2 cup shortening
• 1/2 cup sugar
• 1 egg
• 1+1/2 cups self rising flour
• 1/4 teaspoon nutmeg (I substitute cinnamon)
• 1/2 cup milk
Topping
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) margarine or butter, melted
• 1/2 cup sugar

Preheat the oven to 350 and grease

12-15 medium muffin cups (I just divide it among twelve).

 

In the bowl of an electric mixer, beat the shortening,

 1/2 cup of the sugar, and the egg thoroughly.

 

 Mix in the flour and nutmeg (or cinnamon as a substitute)

 alternately with the milk.

 

Divide batter evenly among muffin cups and

 bake for 20-25 minutes, until golden brown.

 

In a small bowl, mix the remaining 1/2 cup sugar and the cinnamon together. Immediately after baking, dip the puff tops in the melted margarine and then in the sugar mixture.

 

 Serve hot.