That same day I got a shipment of flour that I had ordered from Bob's Red Mill, so the baking magic was inevitably going to happen this week. I had ordered some almond meal/flour because I had heard many good things about it but have yet to try it. It's kind of expensive, but I had a BRM gift card so I went wild. I had also ordered a case of certified gluten free oat flour. These two flours make up the bulk of this recipe.
I made several different varieties. Glazed, Nutella swirl, and my favorite cinnamon/sugar sprinkle. All with the same batter so let's focus on that.
These are now my favorite muffin. Whether it's because they are so cute in miniature form or that it's been forever and a day since I had a doughnut, I don't know, but I love these and can't stop eating them. Neither can Shawn, or my friends for that matter.
Enough chit chat, let's get right to it.
- 1 cup certified gluten-free oat flour
- 1/2 cup tapioca flour
- 1/2 cup almond meal/flour
- 2/3 cup sweet white sorghum flour
- 1 cup buttermilk (I used 1% milk with 1 tablespoon apple cider vinegar)
- 1/4 cup unsalted sweet cream butter (plus 1/4 cup for topping)
- 2 eggs
- 1/2 cup sugar (plus 1/4 cup for the topping)
- 1/3 cup brown sugar
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
Whisk the flours, nutmeg, salt, baking soda, baking powder, and xanthan gum together in a bowl and set this aside for now.
Cream the 1/4 cup softened butter, 1/2 cup sugar, 1/3 cup brown sugar, vanilla, and eggs in your stand mixer bowl.
add the flour and the buttermilk to the creamed butter/sugar mixture slowly. Add a third of the flour at a time while adding the buttermilk in between flour portions and blending thoroughly after each addition. Here is the finished batter.
Coat your mini muffin pan with a nonstick cooking spray, I used Pam. Fill the muffin pan cups about 2/3 full. If making the Nutella swirl ones, add a small drop of Nutella and swirl it in with a toothpick.
Bake at 425 degrees for 10 minutes. This recipe made 48 doughnut mini muffins. Cool on a wire rack.
To make my favorite cinnamon sprinkle ones, microwave 1/4 stick of butter until melted in a bowl. Mix 1 tablespoon cinnamon with 1/4 cup white sugar in a separate bowl. Grasp the bottom of one of the muffins and dip the muffin top into the melted butter. Next roll the wet with butter muffin top in the cinnamon sugar mixture and set upright on a wire rack to continue cooling.
To make the glazed ones, just mix some powdered sugar with a few teaspoons of milk and using the same technique, dunk the tops in the glaze and set upright to dry on a wire rack.
Store these on the counter in an airtight container for a few days. I don't imagine that they will last longer than a few days. I filled one of my Anchor Hocking Heritage Hill Jars with them and there are three left today.
These sound so tasty...going to try to make it dairy, corn, and egg free and see how it turns out. Thanks for sharing :)ReplyDelete
These are beautiful!!! Good for you for putting so much effort into cooking for your spouse. I am new to celiac and love love love your recipes!!!ReplyDelete
Mary, They are delicious egg free. I made them using golden flaxseed meal as an egg substitute and loved them.ReplyDelete
Just made these and they are divine! I subbed coconut oil in for the butter and almond milk in place of the dairy and added in the white vinegar to curdle it. The texture of these muffins is so light and airy- a very rare find in GF baking. Thank you for sharing this recipe. I can't wait to experiment more with it.ReplyDelete