Mouth Watering Cinnamon Muffins

We made these muffins on Easter Morning. The recipe comes from Victoria's new Betty Crocker cookbook.

1/2 cup sugar
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

1/2 cup sugar
1 tsp ground cinnamon
1/2 cup butter

Heat the oven to 350. Spray just the bottoms of each muffin cup.

Put the first 1/2 cup sugar, milk, vegetable oil in a medium bowl. Stir with a wooden spoon until mixed. Add the egg and beat with a fork until mixed.

Add the flour, baking powder, salt and nutmeg to sugar mixture. Stir just until flour is wet. Spoon batter into muffin cups until cups are about 2/3 full.

Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.

While muffins are baking, mix the second 1/2 cup sugar and cinnamon in a small bowl.

Put the butter in a microwaveable bowl. Cover the bowl and microwave on high for 30 to 45 seconds or until butter is melted. Cool for 5 minutes.

Use pot holders to take muffin pan out of the oven. Carefully tip pan on its side to take muffins out of the cups. Put muffins on a wire cooling rack. Cool for 5 minutes.

First roll muffins in the melted butter. Then roll them in the sugar Cinnamon mixture so they are coated. Serve warm.