Preheat the oven to 350-degrees F. Prepare the mini muffin pan by using liners (highly recommend the liners) or spray thoroughly with non-stick coating.
Stir together the flour, baking powder, salt and nutmeg. Set aside.
In a different large bowl, cream together the sugar and shortening. Add the eggs and mix again. Measure the milk. Alternate adding the dry ingredients and milk into the sugar mix until everything is just combined.
Use a tablespoon scoop or spoon to dollop batter into each cup. It should be about 2/3 full. Bake until golden, 14-18 minutes. Remove the muffins from the pan and set aside as you ready the next batch.
While that's baking, start the coating. Melt the butter in a microwave-safe bowl. Combine the sugar and cinnamon in another bowl.
Dip the warm muffin tops in the butter and then in the cinnamon-sugar mixture.
!Keep in a sealed container at room temperature. They can also be frozen for later enjoyment.
!OM NOM NOM!