Puffy Springy Muffins

I made these puffy muffins this weekend for out-of-town guests, and if I had time today I'd make them again and eat them for dinner, on the couch like a lazy bum with some milk and a Madmen episode. That would be just heavenly.

The recipe is from the Pioneer Woman blog.

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Servings: 12
Ingredients
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar (divided)
3 teaspoons Cinnamon
2 sticks Butter
Preparation Instructions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. Dip fully in butter to coat all sides, then coat again with cinnamon sugar mixture. MUST be eaten warm to fully appreciate.