donut/muffin - Cinnamon Sugar Mini Doughnut Hole Muffins

By tinathorn

Ingredients

• Muffin
• 1 teaspoon baking powder
• 1 cup gluten free all purpose baking flour, I use Bob's Red Mill
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup of almond milk
• Sugar Coating
• 1/4 cup (1/2 stick) butter
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
• vegetable shortening, I use Crisco

Details

Adapted from mamamiss.com

Preparation

Step 1

Prep
24-cup mini muffin pan
vegetable shortening, I use Crisco

Preheat oven to 375° F and grease muffin pan generously with vegetable shortening.
Combine baking powder & gluten-free flour in a small bowl; Set aside.
Using a large bowl and mixer; Mix sugar, melted butter, and nutmeg together until combined.
Add the almond milk and continue to mix.
Slowly add in the flour mixture to the bowl, and mix until just combined.
In greased muffin cups, pour batter, filling each cup about half full.
Bake 15-17 minutes, until tops are lightly browned (watch the sides, they will brown first).
Remove muffins from oven and let cool in the pan for 5 minutes.
Remove muffins from pan and transfer to a wire rack to cool completely.
While muffins are cooling - prep the coating. Melt butter in a small microwave safe bowl. In a separate small bowl, combine sugar and cinnamon, stirring well.
Once cool, roll each muffin in melted butter, then roll in cinnamon sugar.