Sugar Doughnut Muffins

This is the morning that husband and I look forward to all year long. That's right, it's gameday folks. And gameday means college football and tailgate treats. While we are heading over to officially tailgate with some friends later today, I started our day off with these little fat free gems and they were delish. I would highly recommend these for a morning tailgate before a noon game, bridal/baby brunch shower or a regular Saturday morning while you're watching Gameday.

Sugar Doughnut Muffins (originally from here)

- 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 (I actually used pumpkin pie spice, because I didn't have nutmeg and it worked just fine)
- 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

Directions
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. Mix in vegetable oil, milk and vanilla extract.

4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean. (Mine were perfect after 15 minutes.)

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 tops in sugar. Cool on a wire rack.

Makes 10 regular muffins or about 24 mini muffins.

Stay tuned for some more tailgate-worthy recipes!