These sweet Sugar Donut Muffins will be great as we head back to school. A breakfast that can be made ahead of time and ate on the run. There will be days as we return to routine that we will not feel like making breakfast or getting off of the schedule finding ourselves needing to eat a quick breakfast. Enjoy!!
-3/4 cup sugar
-1 large egg
-1 1/2 cups all purpose flour
-2 tsp baking power
-1/4 tsp salt
-1/4 tsp ground nutmeg
-1/4 cup vegetable oil
-3/4 cup milk (low fat is fine)
-1 tsp vanilla extract
-2 tbsp butter, melted
-1/2 cup sugar and some cinnamon, for rolling
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into muffin pans.
Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins.While muffins are baking, melt butter and pour remaining sugar into a small bowl, add cinnamon to taste (about 1tsp worked well for me).
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack. Enjoy!