from the Pioneer Woman cookbook and website

adapted for high altitude by The Menu Mama

yield: 16 muffins

puffs

3 cups all-purpose flour (add 1/3 cup flour for high altitude)

3 tsp baking powder (2 3/4 tsp for high altitude)

1 tsp salt

1/2 tsp ground nutmeg

1 cup sugar

2/3 cup shortening

2 eggs

1 cup milk

coating

1/2 lb (2 sticks) butter

1 1/2 cups sugar

3 tsp ground cinnamon

Preheat the oven to 350F. Lightly grease 12 muffin cups. In a large bowl, combine the flour, baking powder, salt, and nutmeg. Set aside.

In your mixing bowl, cream the sugar and shortening together. Beat in the eggs, one at a time. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Spoon the batter into the prepared muffin cups, filling them about 2/3 full. Bake for 20-25 minutes, until golden. Remove from pan and set aside.

To make the coating, melt the butter in a bowl. Combine the sugar and cinnamon in a separate bowl.

Dip the warm muffins in the butter, coating thoroughly. Now roll them in the cinnamon-sugar.