Gluten Free Donut Muffins!!2014-06-08
- Cuisine: Gluten Free
- Yield : 6 muffins
- Servings : 6
- Prep Time : 15m
- Cook Time : 18m
- Ready In : 40m
Anyone who is gluten free or has tried to bake gluten free treats know this dilemma. How do I make something gluten-free that doesn’t taste gluten-free, isn’t super dense, doesn’t crumble when you look at it wrong, and that I can do without a science lab or lessons in molecular gastronomy? Lets just say, gluten free baking has eluded me.
A friend, and a our inn-sitter extraordinaire, Yvonne, brought us muffins from the Skagit Valley Co-Op. They were gluten free, but fluffy and light like a “regular” muffin, and didn’t have that odd aftertaste that you often get with GF products. How did they achieve this? Well…they won’t give up their recipe, but the internet is vast. So I started searching and reading. I found some that I thought would be close but they still had some odd ingredients or instructions. Sometimes I read a recipe and think, “Who has time for that!?!” Then I found one that I thought would be really close, so played with it and came up with the following. I would love to hear other’s successes with this! My next step is to see if I can make a batch and freeze and then thaw them (without negative impact) for our GF guests or fresh bake them in the morning.
I also think that these muffins without the topping would make a great cupcake, but they would need a light whipped frosting.
- 3/4 cup Milk
- 1 Cinnamon Stick
- 1 1/2 teaspoons Vanilla
- 1/2 cup Unsalted Butter, cut in cubes, room temperature
- 2/3 cup sugar
- 2 Eggs
- 3/4 cup White Rice Flour
- 1/3 cup Tapioca Flour
- 1/3 cup Corn Starch
- 3/4 teaspoon Xantham Gum
- 2 teaspoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Cream of Tartar
- 1/4 teaspoon ground Cinnamon
- TOPPING 2 Tablespoons Butter, melted 1/3 Cup Sugar 1 teaspoon ground Cinnamon
Preheat oven to 350 degrees. Prepare muffin pan by either greasing (with butter) or use muffin papers.
In a small saucepan over medium-high heat, heat the milk, cinnamon stick and vanilla. Whisk to avoid scalding for about 6 minutes or until reduced to about ½ cup liquid. Discard cinnamon stick. Set aside to cool.
Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs, and mix until well combined.
Whisk together the rice flour, tapioca flour, corn starch, xanthan gum, baking powder, salt, cream of tartar and ground cinnamon and add to the wet ingredients. Mix on low speed until just incorporated. Add the cooled scalded milk in a slow, steady stream, mixing to combine. Beat the batter until it thickens and becomes elastic.
Divide the batter evenly among the prepared muffin cups. For me this was about 1/3 cup of batter per cup. Place the muffin tin in the center of preheated oven and bake 15 to 18 minutes (I used the electric convection oven and it was 18 minutes) or until muffins are lightly brown and a toothpick inserted in the center of the middle muffin comes out with a few moist crumbs attached.
While muffins are baking, make the topping by combining the cinnamon and sugar in a small-size bowl. Once muffins are finished baking, allow them to cool enough to handle, then brush with the melted butter and roll tops in the sugar/cinnamon combination. I found this better to brush each muffin just before rolling in the topping or the butter soaked into the muffin too much to get the sugar to stick. Set aside to cool completely.