Sugar Bears, a photo by SashaWarner on Flickr.
This recipe takes me back to my mother's kitchen. She made these "muffins" often. My brother liked them so much that he would easily inhale an entire batch in a day, so I started calling him a "Sugar Bear." The name eventually migrated over to the muffins and now in my family they are referred to as Sugar Bears. The original name is rather auspicious - there is nothing healthy about these "muffins"; they are more like an easy-to-prepare doughnut.
(a.k.a. Sugar Bears)
1 3/4 cups flour
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
3/4 cup milk
1/3 cup oil
1/2 cup melted butter
3/4 cup sugar
1 tsp. cinnamon
1. Preheat the oven to 350 degrees F. Butter one muffin tin, or spray with non-stick spray. You can not use liners for this recipe.
2. Combine the flour, nutmeg, baking powder and salt in a bowl.
3. In another bowl, beat the egg. Add the sugar, milk and oil, and whisk together.
4. Add the wet ingredients to the dry ingredients, stirring only to combine.
5. Fill the muffin pans 3/4 full. Cook for 20-25 minutes.
6. Have one bowl with 1/2 cup melted butter and a separate bowl with the sugar and cinnamon mixed together, ready for when the muffins come out of the oven. As soon as the muffins are done, knock them off the pan. Roll in butter. Roll in sugar mixture.