FREE: Powdered Sugar Doughnut-Muffins
This recipe is my mom's fault. Okay, maybe not "fault" because who would want to blame someone for inspiring powdered sugar doughnut-muffins? Anyway, she was watching "The Best Thing I Ever Ate: Snack Attack" on The Food Network and someone mentioned Doughnut-Muffins. That's right. Muffins that taste like doughnuts. My mouth was already watering when she said, "You should make a gluten-free version."
Since I try to be a good daughter, I listened to my mom. The doughnut-muffins from The Downtown Bakery (the bakery that serves the gluten-filled doughnut-muffins) are rolled in melted butter and then in cinnamon-sugar. While that sounds divine, I love powdered sugar doughnuts and wanted to try making a doughnut-muffin version.
Taking a cue from Mexican wedding cookies, I rolled the muffins in powdered sugar right after they came out of the oven. It worked! The sugar stuck to the warm muffins.
The muffins have a bit of crust that gives way to a tender interior. The next time I make them, I think I'll fill them (after baking) with a little jam. Jelly Doughnut-Muffins, anyone?
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (If you'd like cinnamon-sugar muffins, add 1/2
teaspoon ground cinnamon to the recipe.)
3/4 cup milk
1/4 cup vegetable oil (I used canola oil.)
1 large egg
1 pound powdered sugar
- Preheat oven to 350 degrees F. Spray a min-muffin pan (24 cavity) with non-stick cooking spray.
- In a medium mixing bowl, whisk together dry ingredients.
- Add the wet ingredients. Whisk to combine. The batter will be very, very, very thin. I just use a large fork to whisk it together. There really is no need to dirty your electric mixer for this recipe.
- Fill muffin cups about 1/2 full.
- Bake for 20-25 minutes or until muffins are golden brown.
- While muffins are baking, fill a 8x8x2-inch cake pan with powdered sugar.
- Remove muffins from the oven and place directly into the powdered sugar. The steam from the hot muffins will make the sugar stick to the muffins.
- Cover the muffins in powdered sugar and allow to cool.
- Remove muffins from the sugar and tap off any excess sugar.
Makes 24 mini-muffins