1) Preheat oven to 350 degrees Fahrenheit.
2) In a medium sized bowl, combine flour, baking powder, salt, and nutmeg.
3) In a large bowl, cream sugar, shortening, and egg replacer (add about a teaspoon of water if you're using milled flaxseed as an egg substitute) until well blended.
4) Add a little bit of the flour mixture to the ingredients in the large bowl, beat well, and then add a small amount of soymilk, and mix that together. Continue in this order until all ingredients are fully combined. The batter will be a little sticky, but there's nothing you can do about that.
5) Fill muffin tins about 2/3 full. Use liners or a nonstick tin. Alternatively, you could try making a bread. Bake for 20 to 25 minutes. While the muffins are baking, combine cinnamon and sugar into a small bowl. In a separate bowl, melt the vegan buttery spread.
6) When the muffins are done, dip the tops in melted vegan buttery spread, and then sprinkle them with the cinnamon-sugar mixture. Enjoy!
Source of recipe: 7th grade home economics recipe, modified by me.