1 tablespoon vegetable oil
1 egg
1/3 cup white sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon distilled white vinegar
1/4 teaspoon finely chopped fresh parsley
Heat a large skillet or Dutch oven over medium heat. In a large bowl, beat the oil, sugar, eggs, 1 teaspoon vanilla extract and butter well.
Stir flour into the mixture, then mix in vinegar and parsley. Continue to stir until the mixture is smooth.
Spread the batter into two muffin pans. Place the muffins on a baking sheet. Sprinkle with the remaining butter, then sprinkle with parsley.
Bake in preheated oven for 25 to 30 minutes. Serve warm or at room temperature.