Preheat oven to 350 degrees.
Lightly grease mini-muffin tins. Set aside.
Beat sugar and egg in medium bowl using hand-mixer. Beat until light in color and thick.
Add dry ingredients to mixture. Mix until crumbly.
Add wet ingredients and mix only to combine.
Fill tins 3/4 full. Do not over fill!
Bake 15-18 minutes, rotating pan halfway through baking for even baking.
Prepare a bowl with about 1 cup sugar for rolling.
Roll muffins in sugar 3-4 at a time immediately after removing from oven. If it takes you too long, put them back in the oven for a minute or two to reheat. The sugar will stick better if they're warm.
Muffins may be frozen.