Sugar Donut Muffins
170 gr (6 oz or 3/4 cup) sugar
1 large egg
340 gr (12 oz or 1 1/2 cups) all purpose flour
10 gr (2 tsp) baking power
1 pinch (1/4 tsp) salt
1 pinch (1/4 tsp) ground nutmeg
60 ml (2 fl oz or 1/4 cup) vegetable oil
180 ml (6 fl oz or 3/4 cup) milk
5 gr (1 tsp) vanilla extract
28 gr (2 tbsp) butter, melted
115 gr (4 oz or 1/2 cup) sugar, for rolling
Preheat oven to 350F and grease a muffin pan.
In a large bowl, beat together sugar and egg until creamy.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Add the dry ingredients into the egg mixture and stir. Finally, pour in the vegetable oil, the milk and the vanilla extract.
Pour the batter into the muffin cups and bake for 15-18 minutes.
While the muffins are baking, melt the butter and pour remaining sugar into a small bowl.
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.