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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Donut Muffins or Nun's Puffs
For the Muffins
- 1 cup soymilk
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg or 1/2 teaspoon cinnamon
- 1-2/3 cups Glad
Flour or gluten-free all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon xanthan gum or guar gum
For the Topping
- 3 or 4 tablespoons margarine, melted
- 2/3 cup powdered sugar
- 1 teaspoon cinnamon
First prepare the muffins. Get out a medium-sized mixing bowl.
Measure into it the soymilk, vegetable oil, sugar, egg, salt and
nutmeg or cinnamon. Use a wire whisk to beat the ingredients until
they are smooth and a little creamy. Measure in the gluten-free
flour, baking powder and xanthan or guar gum. Using your whisk again
beat the mixture until mostly smooth. A few small lumps are fine.
Drop the batter into well oiled muffin cups. Bake at 400° for
about 25 minutes. The muffins will be nicely puffed and lightly
browned on top. Remove the muffin from the oven. Dump the muffins out
onto the counter to cool.
While the muffins are cooling prepare the topping. This is the fun
part. It's a great time for the kids to take over. Melt the margarine
in a small bowl or custard cup in the microwave. Or melt it in a
small pan on the stove over low heat. In a cereal bowl combine the
powdered sugar and cinnamon. Use a fork to mix well.
After the muffins have cooled enough to handle dip their tops into
the margarine. Then roll the buttery top in the powdered sugar
mixture. Set the muffin on a serving plate and go on to the next
muffin. Continue until all of the muffin tops are coated in margarine
and powdered sugar. If there is any sugar leftover sprinkle it evenly
over the muffins on the serving plate. Serve as an accompaniment to
breakfast or as a tasty snack. Great in lunch boxes too. These are
rich and buttery and very similar in texture to cake donuts.
Makes 12 muffins.
Per Serving (excluding unknown items): 228 Calories; 10g Fat
(38.8% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary
Fiber; 18mg Cholesterol; 253mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.
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