It’s a snowy day here in Minnesota so I’m stuck at home. Days like this always give me an urge to bake. It comes from the days, growing up, when my father who worked for the Town road crew, could be out all day and often into the night plowing snow and salting the roads. He’d stop home once or twice in a twelve-hour period and be hungry and want a fresh thermos of coffee. On days like that, I’d bake cookies, muffins, cupcakes, anything portable but his favorite thing was my old fashioned cake donuts. I found a recipe yesterday, not allergy friendly of course, for donut muffins (Dianne on allrecipes.com) and I managed to make it allergy free. Hope you enjoy these. Make a single batch (6-7 small muffins) or a double batch (12-14). Either way, it takes longer to measure out all the ingredients than it does to mix them together and get the dough in the muffin tin! Very quick and easy.
Preheat oven to 375 degrees. Spray a mini or small muffin tin and set aside. For a single batch, in a medium bowl combine:
1 cup gluten-free all-purpose flour
3 tablespoons date sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg (those of you who follow me regularly know I don’t like nutmeg but in old fashioned donuts, it just has to be nutmeg!)
Stir to combine before adding:
1/2 cup non-dairy milk
2 tablespoons avocado oil (or any melted butter, margarine or shortening)
Stir until just combined. Portion into the baking sheet. Try to get all the muffins around the same size. Bake for 18-20 minutes. Let cool for 5 minutes or so before removing from the baking pan. If desired, top with the following:
Dip each muffin’s top into:
1/4 cup avocado oil (or melted butter, margarine or shortening of your choice)
Then dip into a mixture of:
1/4 cup date sugar
1 teaspoon ground nutmeg (cinnamon, allspice, etc., would also work just fine)
Let cool a few more minutes before serving, if they last that long!
*I used a small muffin pan (about 2″ diameter at the top and a double batch made 12).