1 3/4 cup Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Nutmeg
1/2 teaspoons Cinnamon
1/3 cups Oil
3/4 cups White Sugar
1 whole Egg
3/4 cups Milk

For Topping:

1/4 cups Butter
1/3 cups White Sugar
1 Tablespoon Cinnamon
(Note: I needed another tablespoon or so of butter and a bit more to roll 2 dozen mini muffins plus 2 regular sized muffins)

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Stacy's Notes: Made Feb 2015, from a pin I had pinned on Pinterest from Tasty Kitchen (Ree Drummond's recipe site). Read through several of the comments and decided to try them as mini muffins (made 2 dozen and 2 regular sized muffins, might have overfilled them a bit, might get more out of batter next time). Baked about 13 minutes in my oven, but put them back for 2 more minutes. Dipped in real butter and then cinnamon sugar mix. Definitely better warm out of the oven, but good the next morning to take to church. Make again!