Adjust the oven rack to the 2nd level position (just above center), and preheat the oven to 350ºF. Generously spray a 24 cavity mini muffin pan with a flour-based baking spray.

To make the cinnamon sugar mix, whisk together the ½ cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl. Set to the side.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and nutmeg. Set the dry mixture to the side.

Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the vegetable shortening and granulated sugar together on medium-high speed until light and fluffy. Add in the egg and mix until well combined. Scrape down the sides of the bowl as needed.

Reduce the mixer speed to low, then alternatively add in the milk with the whisked dry mixture. Mix until just combined. The batter will be on the thicker side, but easily scoopable.

Using a medium-size cookie scoop, evenly divide the batter into the mini muffin cavities.

Bake for 13-15 minutes at 350ºF or until a light golden brown.

Immediately roll the breakfast puffs in the melted butter, then coat with the cinnamon sugar mix. Serve and enjoy!