Ingredients45 m servings
- In a mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
ReviewsRead all reviews 5
These are the best. I've been making them for years. I got the recipe when I was subscribed to Taste of Home. The key is to either use cake flour like it says or reduce the flour to 1 1/3 cup. ...
Well i modified this recipe just to make it healthier but it was excellent! I used whole wheat flour, and i only used about less then 2 tbsp of margerine for the top. I brushed it on and sprinkl...
These were easy and delicious! I followed the actual muffin recipe exactly but for the topping I just spread a little butter on top and sprinkled my pre-mix cinnamon sugar.
I can't really describe it, but these weren't very good at all. You can't taste the cinnamon on top that well. The muffin was a weird texture and not very much like a muffin. It was probably bec...