Tuesday, April 10, 2012

Cinnamon/Sugar Donut Muffins:

Although these are definitely no substitute for a good Donut, they are super, duper yummy!!
My whole family loves them and they're perfect for just about any time of day!!
We eat them for breakfast and lunch, for dinner with a bowl of soup, for a snack....anytime!!
I hope you give them a try!

5 & 1/4 cups flour
2 tblsp. xanthan gum
4 & 1/2 tsp. baking powder
1 & 1/2 tsp. salt
1 tblsp. nutmeg
1 tblsp. cinnamon
1 cup oil
3/4 cup sugar
3 eggs
2 & 1/4 cup milk

10 tblsp. butter, melted
1 & 1/2 cups sugar
2 tsp. cinnamon

In a large bowl, combine flour, xanthan gum, baking powder, salt, nutmeg and cinnamon. 
In a small bowl, whisk together the oil, sugar, eggs and milk. Add to dry ingredients and mix until well combined.
Generously coat a mini-muffin tin with cooking spray. 
Fill each cavity 3/4 full with muffin batter (I just use a cookie scoop for this).
Bake at 375 degrees for 25 minutes or until toothpick inserted in the center comes out clean. Remove from the pan to a clean dish towel and let cool for at least 5-10 minutes.
Combine the cinnamon and sugar in a medium bowl.
Dip each muffin in melted butter and roll in cinnamon and sugar mixture. Place on wax paper to cool. 
Store in an airtight container.

This makes approximately 100 muffins. I know that's a lot, but I like to make a big batch at once, and keep the extras in the freezer for a quick breakfast. If you don't want to make quite that many at one time, then feel free to cut the recipe in half!
-To re-heat frozen muffins, place on a microwave safe plate and heat for 15-20 seconds
(you may need to heat them for longer, depending on your microwave and how many you are heating at one time).
-It's important that the muffins cool at least a little bit before you roll them in the butter and sugar/cinnamon mixture. If they are too warm, the sugar will dissolve into the butter and make a gooey glaze. 

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