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Batter:
Topping:
In a medium-sized mixing bowl, cream together the shortening or butter, sugar, and one egg, beating for several minutes, until smooth and light-colored.
In a separate bowl, whisk together the flour, potato flour or flakes, baking
powder, salt, and nutmeg.
In a separate bowl (or cup), whisk together the remaining egg and the milk until smooth.
Stir the dry ingredients into the butter mixture alternately with the milk-egg mixture, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into 12 lightly-greased or paper-lined muffin cups.
Bake the muffins in a preheated 425°F oven for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
While they're cooling, melt the butter and place it in a small dish (this is easily done in the microwave). Sprinkle cinnamon-sugar into another small dish.
Dip the top of each muffin into the butter, then into the cinnamon sugar. Allow the muffins to cool, upright, on a wire rack.
Posted by Susan Greene
Nutritional Info Per Serving: N/A
1/4 cup vegetable shortening or unsalted butter
3/4 cup sugar
2 eggs
2-1/2 cups all-purpose flour
2 tablespoons potato flour OR 1/4 cup potato flakes
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup cinnamon chips
1-1/4 cups milk (the higher the fat, the more tender the muffin)
1-1/2 tablespoons butter, melted
Cinnamon sugar