French Breakfast Puffs

My daughter obtained this recipe from her culinary class from school and made them over the weekend, they were awesome! They tasted kind of like a cinnamon sugar doughnut, but better. I would recommend making these for a weekend breakfast.

Source: Lois Young adapted from Dianne Williams

Ingredients:
3 c. all purpose flour
1 tsp. salt
1 tsp. nutmeg
3 tsp. baking powder
2/3 c. soft butter or margerine
1 egg
1 c. milk ( Skim)
1 c. sugar

For the topping:
1.5 tsp. cinnamon
3/4 c. sugar
1/2 c. butter

Directions:
For the muffins:

In a bowl, combine the flour, salt, nutmeg and baking powder.
In a large bowl, combine the, butter, egg and sugar. Cream together until well blended.
By hand, combine the dry ingredients with the wet ingredients, until well mixed. Adding the milk 1/3 cup at a time, blending with your hands.
Generously, grease a set of muffin tins with butter or cooking spray. Fill each muffin tin 2/3 full.
Bake at 350 degrees for about 22 minutes.

For the topping:
Melt the butter or margerine in the microwave for about 30 seconds.
In a separate bowl, mix the sugar with the cinnamon.
Let the muffins cool for 10 minutes, then remove from the muffin tins, dip in melted butter and roll in cinnamon and sugar mixture.

Serves 12