1/2 cup vegetable oil
1/2 cup white sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
2 eggs
1 cup diced sifted white sugar
2 teaspoons vanilla extract
1/4 teaspoon lemon zest
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 cups milk
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, whisk together the vegetable oil, white sugar, and flour. Stir egg and white sugar into the flour mixture; mix until just blended.
In a medium saucepan, heat 2 teaspoons lemon zest and oil over medium heat. Stir with a whisk or with a pastry blender. Bring to a low boil, stirring constantly, until thickened. Remove from heat and let cool slightly.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix the eggs, sugar, vanilla, lemon zest, vegetable oil, lemon and vanilla. Beat in milk, flour, baking powder and baking soda. Stir in flour mixture until just blended.
Mix the flour mixture with lemon zest and lemon juice; pour into prepared muffin cups. Spoon spread batter into muffin liners.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of each muffin comes out clean. Cool in pan on wire rack. Serve warm.