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

Preheat oven to 350F. 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. Pour in vegetable oil, milk and vanilla extract.

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.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done let sit for 5 minutes then remove from the pan and lightly brush entire muffin with some melted butter, and roll in sugar. Cool on a wire rack.

I also varied this recipe by omitting the nutmeg and adding cinnamon then rolling in cinnamon sugar.

Makes 10 muffins.

*Special thanks to www.bakingbites.com