The Betty Crocker cookbook calls these "French breakfast muffins," but in our family they became "donut muffins" because of their resemblance to cake donuts. From "Betty Crocker's Cookbook," 26th printing, 1976. Including this recipe here probably violates copyright or something, so if the General Mills lawyers ask nicely, I'll remove it. 15 muffins 1/3 C. shortening 1/2 C. sugar 1 egg 1-1/2 C. all-purpose flour or cake flour 1-1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. cinnamon (the original recipe said "nutmeg", but our family uses cinnamon instead) 1/2 C. milk 1/2 C. sugar 1 tsp. cinnamon 1/2 C. butter or margarine, melted Heat oven to 350° F. Grease 15 medium muffin cups. Mix thoroughly shortening, 1/2 C. sugar and the egg. Stir in flour, baking powder, salt and 1/4 tsp. cinnamon alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 C. sugar and 1 tsp. cinnamon. Immediately after baking, roll the tops of the muffins in melted butter, then in cinnamon-sugar mixture. Serve hot.