Sugar Donut Muffins

I knew I had to make these muffins when Derk told me about how sugar coated donuts were his favorite. The recipe claimed that they tasted like fluffy donuts with sugar stuck all over them. So I gave them a try. And we both liked them. They did sort of seem like a donut, not too sweet, even with the sugar coating, and really easy to make. The original recipe said to brush the tops only of the muffins with melted butter before rolling in sugar, which I did, but then they sort of got gooey, squishy on top. So next time I'm leaving the butter out, because as you can see, the sugar sticks just fine without the butter.

Sugar Donut Muffins, makes 10

3/4 C sugar

1 large egg

1 1/2 C flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg (but I'm tempted to try cinnamon next time)

1/4 C vegetable oil

3/4 C milk (low fat is fine)

1 tsp vanilla

Preheat oven to 350 degrees. 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 (will be lumpy and dry). Pour in vegetable oil, milk and vanilla extract, and stir again. Don't worry, it will smooth out after a little bit of stirring. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

When muffins are done, carefully remove from the pan and roll in sugar. Cool on wire rack.