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Ingredients

• 1 large egg
• 250 g caster sugar
• 180 g plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 6 floz milk
• 2 floz sunflower oil
• 1 tsp vanilla extract
• 2 oz unsalted butter

Directions

In a large bowl beat together 1 large egg and 150 g caster sugar . In a small bowl mix together 180 g plain flour , 2 tsp baking powder , 1/4 tsp salt and 1/4 tsp ground nutmeg . Slowly stir the flour mixture into the egg and sugar until well combined. Now form a batter by beating into the mixture 6 floz milk , 2 floz sunflower oil and 1 tsp vanilla extract .

Lightly grease a muffin tin with either cooking spray or a little more sunflower oil. Divide the batter equally to 3/4 fill 10 muffin cup.

Bake in the oven on 180C for 15-20 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Just before the muffins are cooked melt about 2 oz unsalted butter in a small pan and put 100 g caster sugar in a small bowl. Carefully remove each muffin from the tin, brush the top with the melted butter and then roll in the sugar.

I'd suggest enjoying these donuts/muffins while warm but they can also be allowed to cool before eating.