3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg (I actually did not have any, so I used 1/4 teaspoon of both ground ginger and cinnamon)
1/4 cup vegetable oil (do not be tempted to change this to butter – it will change the texture of the doffin)
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
1 tablespoon butter melted
1/2 teaspoon cinnamon
1/2 cup of sugar
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil. (Do not be tempted to use liners – the point of doing these directly in the muffin tin is to have them pop out and be able to get sugar to stick to the sides without the addition of butter…you could, if you so desired, add butter on the sides as well before rolling in sugar.)
In a large bowl, beat together sugar and egg until light in color. Pour in vegetable oil, milk and vanilla extract. Mix to combine.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine.
Divide batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt 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 and cinnamon. Cool on a wire rack.