French Breakfast Muffins, High Altitude

This is a wonderful breakfast treat. This is baked up like a muffin but isn't as sweet.  This recipe was adapted from The Butte's Heritage Cookbook.
This isn't  my most healthy recipe, but sometimes we need to splurge.

Ingredients:
1/3 cup shortening
1/2 cup granulated sugar
1 large egg
1 1/4 teaspoons baking powder
1 1/2 cups all-purpose flour
1/4 Cup ground flax seed
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup + 3 tablespoons milk, 1% lowfat


For Coating the Muffins:
6 Tablespoons Butter
1/2 cup sugar
1 teaspoon ground cinnamon

Directions:
1.    Preheat oven to 350F. Spray a muffin tin with non stick cooking spray. Set aside.
2.    Mix together the shortening and 1/2 cup sugar until light and fluffy.
3.    Next, add egg, baking powder, flour, flax, salt, nutmeg and milk.  Mix well. Divide evenly among the 12 muffin tin. Bake for 25 minutes or until golden brown on top.
4.    In the mean time make cinnamon sugar by mixing 1/2 cup sugar and 1T cinnamon. Set aside.
5.    Melt 6 tablespoons butter in a medium sized bowl. Set aside.

For complete Nutrient breakdown including Omega-6 and 3 fatty acids, click HERE.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.