Donut Muffins!!! (btw, does the spelling of "donut" bother anyone else? shouldn't it be spelled "doughnut?")
If you've known me for more than a week, you will know of my obsession with Donut Muffins!! We make and eat these every weekend, and sometimes we even make an extra batch to snack on throughout the week.
I love donuts and used to eat them ALL.OF.THE.TIME. however, since I've had to cut soy out of my diet, I've had to find alternatives for my Saturday donut+coffee habit. I think potato flour would be an awesome alternative for my gluten free friends (however, it's been awhile since I've baked gluten free, so, I would love to hear suggestions). I first found this recipe here on Paisley Jade and, have since tweaked it a little bit to fit our needs.
DONUT MUFFINS or DOUGHNUT MUFFINS (whichever you prefer)
1 3/4 C flour
1 1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/3 C melted butter
3/4 C sugar
3/4 C milk
Preheat oven to 350 degrees. Coat a 12-hole muffin tin with baking spray (the kind that has flour is the best!) and set aside.
In a medium bowl combine: Flour, baking powder, salt, nutmeg, and cinnamon.
In a separate large bowl whisk together melted butter, sugar, milk, and egg.
Add dry ingredients and stir to combine. Pour into prepared muffin tin and bake for 15-20 minutes until tops are firm. (**don't be surprised, the muffins tops will appear very light in color)
Very gently turn muffins out onto a cooling rack and immediately dip them in:
10T melted butter
then roll them in a mixture of;
2/3 C + 1/6 C Sugar (I know, I know... a very strange measurement! I always find that I need another half of the 1/3 C measurement full...so we'll call it 1/6 C)
2 1/2 T cinnamon