Sugar 'N' Spice Muffins

These muffins are easy to make and so nice on a cold winter morning. They are a great item to bring to a potluck brunch party.

1/3 Cup Shortening
1/2 Cup Sugar
1 Egg
1 1/2 Cups All-Purpose Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg (freshly ground if possible)
1/2 tsp cinnamon
dash of cloves
1/2 Cup Milk

Topping:
1 stick butter, melted
1/2 Cup sugar combined with 1 tsp cinnamon

Preheat oven to 350. Grease the muffin tins.
Beat the shortening, sugar, and egg in a mixing bowl. Mix together the flour, baking powder, salt, and spices, then add to the shortening mixture. Pour in the milk and beat until blended and smooth. Fill the muffin tins about 2/3 full. I usually only get 10 out of this recipe, but you can fill the cups less for a full dozen if you wish. Bake about 20 minutes, until slightly browned.

For the topping, have the butter melted in a bowl and the cinnamon sugar in a separate bowl. When the muffins have cooled enough to remove them from the tins, dip the tops of each muffin in the butter then the cinnamon sugar. Place on a rack to dry. These are best served fresh, but they will still be okay the next day (though slightly drier).