Gluten Free Muffins That Taste Like Donuts
Muffins That Taste Like Donuts are a gluten free version of 'those little donuts' with a cinnamon-sugar coating that you find at Amusement Parks. Kids love them!
Servings 36 mini muffins
Calories 79kcal
Ingredients
DRY INGREDIENTS
- 1⅓ cups EGFG gluten free flour blend* (175 g)
- ¾ cup sugar
- 1 tablespoon cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
WET INGREDIENTS #1
- ¼ cup sour cream or yogurt (first amount)
- ¼ cup butter, room temperature
WET INGREDIENTS #2
- 2 eggs
- ½ cup sour cream or yogurt (second amount)
- 1½ teaspoon vanilla
CINNAMON-SUGAR TOPPING
- ¼ cup melted butter for dipping
- ½ cup sugar
- 2 teaspoon cinnamon
Instructions
- In the large bowl of an electric mixer combine flour, sugar, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg. Whisk the dry mixture until evenly combined.
- With electric mixer on low add the sour cream (first amount) and butter. Beat for 2 minutes.
- In another bowl combine eggs, sour cream (second amount) and vanilla. Add half the mixture to the large bowl and beat until mixed in. Add the remainder of the mixture then increase speed to medium-high and beat until light and fluffy, about 2 minutes.
- Using mini or regular size muffin tins; grease or line with silicone or paper muffin liners. Using a portion scoop fill muffin tins ½ - ¾ full.
- Bake in 350°F oven 18 minutes for mini muffins or 20 minutes for regular size muffins.
- Cool on rack 5 minutes before carefully removing each muffin from the pan. Cool completely on wire racks before adding cinnamon-sugar topping.
CINNAMON-SUGAR TOPPING
- Melt butter in small bowl. Set aside.
- In another bowl combine sugar and cinnamon. Divide the mixture into 2 bowls.
- Dip the top of each muffin into melted butter then into the cinnamon-sugar. When there are too many lumps of butter in the sugar change to the other bowl.
- Makes 36-48 mini muffins depending on the size of you pan.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
If the muffin tins are too full they will rise over the top of the pan and break when you remove them. Don't be tempted!
DAIRY FREE :This recipe works well with dairy free margarine and sour cream.
DONUT PAN: Followers have told me they make this recipe in both a mini donut pan or a regular size donut pan and everyone loves them! Adjust cooking time accordingly.
Nutrition
Serving: 1Muffin | Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 75mg | Potassium: 12mg | Fiber: 1g | Sugar: 7g | Vitamin A: 123IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.3mg
