Glazed Sugar Muffins

I have a weird thing about muffins.  I love them, but I like them simple most of the time.  They have to highlight one ingredient, not three.  My favorite are raspberry muffins with so much fruit that you can barely taste the cake, but in a pinch I will take them stuffed with raspberry jam.
These muffins are not stuffed with anything, but they do highlight a single ingredient just like I love them.  That ingredient is sugar.  These sweet--but not too sweet--muffins are best made just a little bit small so that you don't over do it with them.  A bit of nutmeg brings out the sweetness, and the buttery glaze makes them taste very much like doughnuts.  It elevates them beyond a simple muffin into to something just a little bit more.
I adapted this recipe from two others I found online. Fruit is expensive and on a $30 weekly budget, I can't always spring for bananas or raspberries, so it is always useful to have muffin recipes that use only the simple staples in the cupboard.  I recommend eating these with a strong cup of coffee and a good book.

Adapted Sugar Muffin Recipe (Makes 12 Muffins):

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 3/4 cup sugar
• 1 egg
• 3/4 cup milk
• 1 tsp vanilla

Preheat the oven to 350 degrees Fahrenheit.  Mix together in a bowl flour, baking powder, salt, nutmeg and sugar.  Add egg, milk and vanilla and stir until smooth.  Grease muffin tin and fill with slightly less than 1/4 cup per muffin.  Bake 15-20 minutes (mine took 16) until a toothpick comes out clean.  Leave to cool in muffin tins for five minutes, then on a wire cooling rack for ten minutes before glazing.

Adapted Muffin Glaze:

• 2 tbsp melted butter
• 1 cup powdered sugar
• 3/4 tsp vanilla
• 2 tbsp hot water

Mix the ingredients into a small, shallow bowl until smooth.  Dip the muffins into the glaze individually top-first.  Let the glaze dry then dip again.  When the glaze has dried for a second time, enjoy!