Mini Cinnamon Muffins

Made from stuff you have on hand!

I don't know about you, but sometimes I get myself into a bind where I need a quick little "something" to take to a brunch or to a friend's house.  This is the perfect recipe for such an emergency, because it's made entirely of ingredients found in any pantry.  These little muffins also freeze well - just thaw out as many as you need, and keep the rest on hand for later.

Ingredients:
1/3 C Crisco Shortening
1 C Sugar + ½ C Sugar
1 Egg
1½ C Flour
1½ t. Baking Powder
½ t. Salt
¼ t. Nutmeg
½ C Milk
½ C Butter, melted
2 T. Cinnamon 

Butter 2 mini-muffin tins (24 muffins in all.)  In a mixer, cream Crisco and ½ cup sugar together.  Add egg.  Sift flour, baking powder, salt and nutmeg together and add to mixture.  Pour in milk and mix until smooth.  Put a heaping teaspoon of batter in each muffin tin.  Bake at 350 degrees for 10-12 minutes (muffins will only be lightly brown.)  Dump them out and allow them to cool just slightly.  Stir 1 C Sugar and the Cinnamon together in a Ziploc bag.  Dip each muffin in melted butter and then toss in the sugar/cinnamon mixture.