- 1/3 cup shortening
- 1/2 cup sugar
- 1 large egg
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup whole milk
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- In a 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. Yield: 8-10 muffins.
Reviews forFeather-Light Muffins
"I have been using this recipe for many years. Recently, I've started using mini muffin pans, which yields about 48 mini muffins. I bake them at 325 for 13-15 minutes."
"These are terrific. This is the second time I made them for coffee hour after church and they are completely gone within twenty minutes and I made two batches."
"Very light and wonderful. I like that they are not super sweet. I make these often because I always have these ingredients on hand."
"Not super-sweet, pairs great with an omelette and fruit for breakfast or as an after-school snack."
"These are the best muffins I've ever tasted! They are just as light as the title promises and are the perfect balance between decadent and delicate. I modified the recipe slightly by adding orange zest for a citrus flavor and topped then with a cinnamon meringue frosting, crushed cereal and orange zest. I also used more milk than the recipe called for because the batter was a little too thick, and baked them only until they were solid in the middles."
"Well I can see why these muffins won a blue ribbon! They are so much more light and airy than most muffins. Delicious! However, the next time I make them I think I'll try doubling the muffin ingredients for larger, puffier muffins. These were kind of small. Hope it works!"