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.