Sugar Doughnut Muffins

Are you in the mood for some seriously naughty comfort-food? Yes? Well, I was, and I found happiness at the bottom of a muffin tin. So much happiness, covered in sugar and butter... These sugar-coated doughnut muffins are so delicious and easy to make, you'll want to make them every weekend-barring the need to run marathons to work them off, obviously. Or you could make them for friends, as I did, because baking is a great way to win friends and influence people. Muhahaha. Anyway, I've said it before, I'll no-doubt say it again, it's Christmas, so treat yourselves and get baking! 


Ingredients:

• 3/4 cup/170g sugar
• 1 large egg
• 1 1/2 cups/187g all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup/60ml vegetable oil
• 3/4 cup/180ml milk (low fat is fine)
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 1/2 cup/100g 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 or ~24 mini-muffin cups, filling each about 3/4 full.
5. 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.
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.