Tuesday, April 29, 2014

Donut Muffins {Gluten Free}

I have no idea where I first saw the original recipe (using regular wheat flour), except that I think it was a magazine.  It was probably about ten years ago that I copied it down and tried them.  I remember thinking they were "okay", but since they weren't chocolate and they weren't "awesome", I never made them again.

Until last month.

Normally, I either make blueberry muffins or one of three different chocolate chip muffins.  We must have been out of blueberries and chocolate chips because for some reason I was looking through the recipe box looking for some idea of what to make.  I came across this recipe and wondered if I could convert it to be gluten free.  Thankfully, I tried it.  I'm almost wondering if I did something wrong when I made them several years ago because from now on, if anyone in this house is mad at me, all I will have to say is "Donut muffins" and I will be instantly forgiven.  To say they were a hit would be a huge understatement.

So here you go.  If you want to make them with wheat flour go ahead.  Just leave out the xanthum gum and they'll be fine.

Donut Muffins

3/4 c. sugar
1/3 c. butter, soft but not melted
1 egg
1/2 c. milk
1 1/2 c. gluten free flour (I use a mixture of brown rice/sorghum/tapioca)
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 t. xanthum gum
1/2 c. sugar and 1 t. cinnamon and a bit more butter for tops

Preheat oven to 375 degrees.  Cream together sugar, butter then add eggs and milk.  Add dry ingredients and mix well.  Spoon into greased muffin tins, just about half full.  Bake 20 minutes.  While still hot and in muffin pan, put a little pat of butter on top of each one.  Spread around to melt then sprinkle with cinnamon and sugar.

These are very soft and tender and will melt in your mouth.  In other words, maybe a tad messy. ;)

This recipe makes 8.

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