3/4 c. cake flour
3 tbsp. granulated sugar, divided
1 1/2 tsp. double acting baking powder
2 tbsp. plus 2 tsp. unsalted butter, softened, divided
2 eggs, beaten
1/4 c. evaporated skimmed milk
1 tsp. vanilla extract

Preheat oven to 425 degrees. In bowl combine flour, 2 tablespoons sugar, and the baking powder. With a pastry blender, or 2 knives used scissor-fashion, cut in 2 tablespoons plus 1 teaspoon butter until mixture resembled coarse meal. In small bowl combine eggs, milk, and vanilla; add to flour mixture and stir to blend, forming a thin batter.

Spray eight 2 1/2 inch diameter muffin pan cups with non-stick cooking spray; divide batter into sprayed cups (each will be about half full). Partially fill empty cups with water (this will prevent pan from burning and/or warping). Bake until muffins are golden brown, about 10 minutes.

While muffins are baking. In small metal measuring cup or other small flame-proof container melt remaining teaspoon butter. Remove baked muffins from oven and immediately brush each with 1/8 of the melted butter; sprinkle each with 1/8 of the remaining tablespoon sugar and return to oven for 2 minutes longer. Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool.