When I was younger, I never cared too much for donuts. At least, not unless they were filled with some sweet cream or had plenty of frosting on top.
But now I have come to love homemade donuts. Or donut muffins, as the case may be.
These donut muffins are delicious. They really do taste like donuts, and I love the nice glaze on top. They are fun for kids and adults alike, and they are the perfect breakfast treat!
Gluten Free Donut Muffins
- 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
- 1/4 Cup Butter, Softened
- 1/4 Cup Oil
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 Cups White Rice Flour
- 2/3 Cup Cornstarch
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum
- 1/2 teaspoon Salt
- 1 Cup Milk
- Preheat oven to 425 degrees.
- Prepare flax-eggs (directions on side of blog.)
- In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
- In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
- Beat in half of the flax-egg. Then add the other half and stir in again.
- Add the vanilla and beat once more.
- Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
- Scoop into a muffin tin lined with 12 paper wrappers. Bake for 15 to 18 minutes.
- Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins. Dip a second time. Allow to dry, then eat.