These hot Breakfast Buns sprinkled with sugar and cinnamon are very simple to make. They can be prepared before you start
to cook the rest of the breakfast.
12 2 oz. butter
2 tablespoons vegetable fat
8 oz. sugar
8 oz. flour H teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg 4 fl. oz. milk
3 oz. melted butter
1 teaspoon powdered cinnamon
Preheat the oven to moderate 350°F (Gas Mark 4, 180nC).
Grease 12 cake patty tins with 1 table-spoon of butter. Set the greased tins aside.
In a medium-sized mixing bowl, beat together the remaining butter, the vege-table fat, half of the sugar and the egg with
a wooden spoon or rotary beater until the mixture is smooth and creamy.
Sift together the flour, baking powder, salt and nutmeg into another bowl. Beat the flour mixture and the milk into the egg-and-fat mixture.
Spoon the mixture into the greased patty tins, filling them two-thirds full. Place the tins in the oven and bake for 25
minutes, or until the buns are a light brown.
Remove the tins from the oven and, with a palette knife, ease the buns out of the tins on to a wire rack. Brush the buns
with the melted butter and sprinkle them with the remaining sugar and cinnamon.