Categories: baking
Ingredients
- 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
Directions
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Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
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In a large bowl, beat together sugar and egg until light in color.
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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.
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Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.
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Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.
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While muffins are baking, melt butter and pour remaining sugar into a small bowl.
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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.