| Doughnut Muffins | | | | | | | |
| | | | | | | | | | |
| 1/3 cup shortening | | 1/2 tsp salt | | | | | |
| 1/2 cup sugar | | | 1/2 cup milk | | | | | |
| 1 egg | | | | 1/4 cup butter or margarine, melted | | | |
| 1/2 tsp orange extract or vanilla | 1/2 cup sugar | | | | | |
| 1-1/2 cups all-purpose flour | | 1 tsp ground cinnamon | | | | |
| 1-1/2 tsp baking powder | | | | | | | | |
| | | | | | | | | | |
| Grease twelve 2-1/2-inch muffin cups; set aside. In a large mixing bowl beat shortening and 1/2 cup sugar |
| with an electric mixer on medium to high speed until well combined. Add egg and orange extract or vanilla; |
| beat well. Combine flour, baking powder, and salt; add to egg mixture alternately with milk, beating well |
| after each addition. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in 350�?oven about |
| 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. In a |
| small bowl combine remaining 1/2 cup sugar and cinnamon. While still warm, brush all sides of each muffin |
| with melted butter and dip in the sugar-cinnamon mixture. Serve warm. Makes 12. |
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