French Breakfast Pastry

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3 cups	all-purpose flour
3 teaspoons	baking powder
1 teaspoon	salt
1/2 teaspoon	ground nutmeg
1 cup	sugar
2/3 cup	shortening
2	eggs
1 cup	whole milk
Coating:
1/2 pound (2 sticks)	butter
1 1/2 cups	sugar
3 teaspoons	ground cinnamon

Directions

Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly.

Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

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