Sugar Donut Muffins
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, for rolling
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. 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.
4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
7. 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.
8. Makes 10 regular muffins.
My Notes:
-Makes about 28 Mini muffins – bake about 15 minutes or until a toothpick comes clean.
-The donuts will not get very golden brown so check them even if they don’t look done.
-For the Cinnamon Sugar combine a 1/2 cup Sugar with 1 tablespoon Cinnamon.
-For the Powdered Sugar I sifted a 1/2 cup of Confectioners’ Sugar and rolled them twice: once when warm and then again after cooling all the way.
