gluten Free Doughnut Muffins
Submitted by Tanja on September 12, 2011 at 3:30 pm
Some time ago you had Doughnut Muffins as a recipe. I changed them using two recipes(adjusted to Gluten Free)the Muffin recipe and Gluten Free Blueberry muffins. the result was wonderful Gluten Free Doughnut Muffins!!
- 12 muffins
Original Muffins from King Arthur, Gluten Free from Tanja Olson
- File under
- Gluten Free Muffins
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp. baking soda
1 to 1 1/4 tsp ground nutmeg
3/4 tsp salt
1 tsp vanilla extract
3/4 cup Gluten Free Multi Purpose Flour
1/2 cup Rice Flour
1/2 tsp Zanthum Gum
1 cup milk
3 tblsp. melted butter
3 tblspoons cinnamon sugar
Preheat oven to 425 degrees. Loghtly grease a standard muffin tin.( Ialso used mini-muffin tins to make doughnut hole size muffins) Or line with 12 paper. Or grease with non stick vegetable oil spray.
In medium size mixing bowl, cream together the butter, vegetable oiland sugars till smooth.
Add the eggs, beating to combine.
Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour mixture into the butter mixture alternaely with the milk, Beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pan/pans, filling the cups nearly full.
Bake the muffins for 15 to 20 minutes or until they are a pale golden brown and a tester inserted in the middle comes out clean.
Remove from the oven, and let cool for a couple of munites or until you can handle them. While the're cooling, melt the butterfor the topping ( can be done in the microwave).
Use a pastry brush to paint the top of each muffin with melted butter. Or dip in butter then roll in cinnamon-sugar.
Serve warm, or coolin a rack and wrap airtight. Store for a day or two at room temp. Best when served fresh, however.
Yield 12 muffins or 24 mini muffins+.