The school year is done, REJOICE!

June is finally over. In Israel the school year starts September 1st and runs all the way through to June 30th, ten whole months. While children in America are out on break mid-June, some even in May, here in Israel they continue to go to school as temperatures, humidity levels, and tempers skyrocket. Nobody, neither student nor teacher, wants to be in a sweltering classroom with a faulty air conditioner. Tel Aviv summers are especially brutal, which is why I will be spending this one in an office with the holy grail, central air.  

No pleasure, no rapture, no exquisite sin greater... than central air.

In my opinion the above can be applied to these Cinnamon Sugar Donut Muffins. And ten points if you can tell me who said it...

The manager of my branch of the English school is leaving so we had a goodbye party for her. She asked me to make something for her party, and after some diligent research on Tastespotting, I found these amazing Cinnamon Sugar Donut Muffins.

Naked little muffins waiting to be dipped in buttery, sugary goodness

While being slightly more labor intensive than most baked goods I have attempted, it was well worth it. They were delicious, and very, very bad for you. But, as long as I choose to ignore the fact that they are soaked in butter and then rolled in cinnamon sugar, the deliciousness far outweighs the cholesterol. They were so good that the hostess asked me to leave her a few for breakfast the following morning, and I graciously obliged.

It's okay, I didn't let them drown, I'm a trained junior lifeguard

Cinnamon Sugar Donut Muffins

adapted from Kokocooks

¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla

Cinnamon Sugar Topping (I tripled the topping, and I would suggest you do too)

2 Tbs melted butter

3 Tbs sugar
1 tsp cinnamon

Preheat oven to 180C.  Lightly coat a muffin tin with non-stick spray. In a large bowl, beat together the sugar and egg. In a small bowl, stir together the flour, baking powder, salt, and nutmeg. Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.

Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 15-18 minutes. Let cool for 10 minutes, then remove muffins from tin. Melt the butter in a small bowl in the microwave. In another small bowl, combine sugar and cinnamon. Dip the muffin first into the butter and then roll in the cinnamon sugar mixture. Enjoy!