When I was young and had no gray hair...a very long time ago...I wanted to be a history teacher or an archaeologist.  I did the whole college deal and got myself a degree in Historical Studies.  I have done nothing, nada, zero with that degree.  :)  What I should have done is go to culinary school and become a pastry chef!  People are generally much more interested in cupcakes and muffins, rather than discussing pre-Roman Britain.  I know I am!  I love baking, and maybe working in a bakery is still in my future.  I wish I would have know 20 years ago what life was going to hand me, and I could have planned accordingly.  I have no regrets though--life is good!  

These little muffins are good too.  You should make them for breakfast this weekend.  They really do taste just like a cinnamon-sugar donut, minus the trip to the donut shop!  This is a small-batch recipe because they are best warm from the oven.  I get 8 muffins, which is just perfect for my little family.  The recipe is easy to double though, if you have a larger crowd.  Enjoy!

Cinnamon Sugar Donut Muffins

yield:  8 regular size muffins

1/2 cup sugar

1/2 cup milk

1/3 cup butter, melted and cooled

1 egg

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup sugar

1 tsp cinnamon

1/4 cup butter, melted

Preheat oven to 350.  Spray muffin pan with non-stick spray.  In a medium size bowl, whisk together sugar, milk, butter and egg until smooth.  Add flour, baking powder, salt and nutmeg to sugar mixture.  Stir just until combined and moistened-do not over-mix.  Spoon batter into muffin cups and bake for 18-22 minutes, or until muffins spring back when lightly touched.

While the muffins bake, prepare the topping mixture.  Combine sugar and cinnamon.  Cool muffins in pan for 5 minutes.  Remove from pan and dip the tops of the muffins in butter and then roll in cinnamon-sugar mixture.  Serve them warm.