FRENCH BREAKFAST MUFFINS               Servings:

1/3 c.        soft butter              1/2 c.    sugar
1 1/2 c.      flour                    1         egg
1 1/2 tsp.    baking powder            1/2 tsp.  salt
1/4 tsp.      nutmeg                   1/2 c.    milk
1/2 c.        sugar mixed with 1 tsp. cinnamon
6   T.        melted butter

    Combine soft butter, sugar and egg in large bowl.  Sift together the
flour, baking powder, salt and nutmeg.  Stir carefully into egg mixture
alternating with milk.  Fill greased miniature muffin tins 2/3 full.
Bake at 350F for 20 minutes.  While still warm, roll muffins in melted
butter, then in cinnamon-sugar mix.  Serve warm or reheated.  Muffins
freeze well.