This recipe is adapted from a recipe for Donut Muffins created by Pam Comstock at Mountain Sky Guest Ranch. As I’ve said before, Pam knows her way around a kitchen and is a truly gifted baker. She’s also an excellent hike leader and a super human being. Isn’t it annoying when people are really good at LOTS of things?
I may have mentioned this in a prior post – but I find myself surrounded by gluten-free friends on a regular basis. What’s a girl to do but knuckle down and learn how to bake without gluten? I’m all about meeting my friend’s every need (knead). So here I go – off into the wild wonder of gluten-free cooking. If you have a child who needs to eat a gluten-free diet this would make a terrific birthday treat.
Gluten-free Donut Muffins (makes 3 dozen muffins)
Adapted from Mountain Sky Guest Ranch
- 1 cup vegetable oil
- 1 ½ cups whole milk
- 3 eggs
- 4 ½ cups Gluten-Free All-Purpose flour (we have used Bob’s Red Mill Gluten-Free All-Purpose Flour, but we like King Arthur Gluten-Free All-Purpose Flour quite a bit better)
- 6 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons nutmeg
- 1 ½ cups sugar
- 3/4 cup butter
- ¾ cup white sugar
- 2 teaspoons cinnamon
Preheat the oven to 350 degrees. Grease muffin tins (I use vegetable spray for this task).
In a medium-mixing bowl beat the eggs. Add the milk and the oil. Blend well. Add the sugar, whisk until totally integrated. Sift together the flour, baking powder, salt and nutmeg. Add the dry ingredients to the wet ingredients and combine lightly. Spoon the batter into greased muffin tins. Bake for twenty minutes.
Melt the butter. Mix together the sugar and cinnamon in a small bowl. When the muffins come out of the oven allow them to sit for ONE FULL MINUTE – this keeps them from falling apart when you try to remove them from the muffin tins. Dip the tops of the muffins quickly into the butter and then into the cinnamon sugar. Serve warm.