French Breakfast Puffs

1/3 cup butter, softened

1/2 cup sugar

1 egg

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup milk

topping:

2 - 4 tablespoons melted butter

1/4 cup sugar

1/2 teaspoon cinnamon

Preheat the oven to 350 degrees.

Either grease a muffin tin, or get the papers into the muffin cups.

I like to make 24 mini muffins, but this recipe is perfect for 12 regular muffins.

Cream the butter, sugar, and eggs, either by hand or with a hand-held mixer.

Combine the dry ingredients and add them to the creamed mixture alternately with the milk.

Fill muffin cups 2/3 full and bake until golden brown, 20 - 25 minutes for the regular muffins, less for the smaller ones.

While still hot either dip the top of the muffin in the melted butter, or brush on the melted butter, then dip the muffin into the mix of cinnamon and sugar.

note: the painting is by Therese Albert.