If you want a light, not-so-sweet treat these are for you. The little dazzlers resemble cinnamon doughnut holes, and would be excellent paired with coffee or hot chocolate. As I’ve mentioned ubbers of times Steve doesn’t have a sweet tooth left in his head and he has asked for these many many times since I’ve made them. They are right up his alley because they are very light. I’ve seen similar recipes closely resembling these since I’ve made them – they are good.
Source: The Cook Next Door
4 1/2 cups flour
4 1/2 tsp baking powder
3/4 tsp nutmeg
1 1/2 tsp salt
Mix all dry ingredients together and set aside.
1 1/2 cups sugar
1 cup shortening
In your mixer cream shortening and add sugar and blend well and then add eggs (it is best if you use room temperature eggs, but it will work if you don’t) one at a time until blended.
Then alternate adding dry ingredients to creamed mixture with 1 1/2 cups milk (whole is best). Keep alternating between the wet and the dry…ending with milk until all is blended. Grease mini muffin tins well with shortening. Spoon batter into tins. Bake at 350 for 10-15 minutes. These will not get really dark brown on top so use a toothpick to check if done.
Melt in a bowl 1 cup of salted butter. In another bowl mix together 1 1/2 cups sugar and 3 tsp cinnamon. After muffins are out and cooled for a few minutes out of the pans, dip tops in butter and then roll in sugar and cinnamon mixture. This recipe makes 8 doz mini muffins
[My 2 Cents]
Bleh, I do not, I repeat do not like nutmeg… so I left it out of this recipe (and any other recipe that calls for it!)