Ok, I promised to share this awesome recipe last week & never quite got back to it. I received it from the Yahoo GFCF diet group & then (of course) tweaked it my liking. These are more like a cake donut than a yeast donut but are great all the same.
We kept them in the fridge for over a week (because I made 3 batches!) with no effect on quality, other than that they got a little dry by the end of the week. Obviously they are best fresh, hot out of the oven, but that’s a baked good truth.
Vanilla Donut Muffins
2/3 cup sugar
1 1/2 cups GF flour mix (I tried BH Featherlite mix or 1 cup brown rice flour, 1/2 cup millet flour, 1/4 cup tapioca flour, both good)
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp xanthan gum
1/2 cup milk sub (I used rice and soy, same good results)
1/3 cup oil (I used coconut or canola)
2 tsp vanilla
Preheat oven to 375, line muffin cups or grease well.
Cream together eggs and oil until smooth. Add milk & vanilla. In a separate bowl, mix all the dry ingredients. I like using a whisk to ensure good blending. Add dry ingredients to wet slowly, mix until just blended. Fill muffin cups about 3/4 full. Bake for 13 minutes & sprinkle with a little sugar & cinnamon mixture. Bake an additional 2-5 minutes, or until an inserted toothpick comes out clean. Yum. Yum.
Or, if you are a chocoholic, like me, you’ll love the Chocolate Donut Muffins. Omit vanilla & mix 3 tbsp of cocoa powder (don’t be shy, if you’re going to have chocolate, do it right) into the dry ingredients. Also, skip the cinnamon-sugar sprinkle at the end.
This makes between 10 – 14 muffins, depending on pan size.