- 12
Ingredients
- CUSTARD:
- 2 tablespoons organic sugar
- 1 1/2 tablespoons corn starch
- 1 cup cold goat milk (or regular milk or your favorite non-dairy substitute)
- 2 egg yolks
- 1/2 teaspoon vanilla
- MUFFINS:
- 1 3/4 cups Pamela's gluten-free baking mix
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup extra virgin coconut oil
- 1/2 cup organic sugar
- 1 egg
- 3/4 cup milk
- Powdered sugar
Preparation
Step 1
To prepare the custard, combine the organic sugar, corn starch and goat milk in a medium sauce pan. Stir well, then whisk in two egg yolks, lightly-beaten.
Turn on the heat to medium-low and stir constantly until the mixture is thick and bubbly. Remove the pan from the heat, stir in vanilla and let cool, then transfer to the refrigerator until ready to use.
Preheat the oven to 350 degree F and lightly grease a 12-cup muffin tin.
In a medium bowl, combine the baking mix, nutmeg and cinnamon. In another bowl, whisk together the coconut oil, sugar, egg and milk. Add the wet ingredients to the dry and gently fold in until combined. Spoon the batter into the muffin tins and bake for 15 to 20 minutes, or until they test done.
Immediately remove the muffins from the pan and roll each in powdered sugar. Fill a quart-sized ziploc bag fitted with a pastry tip (or a pastry bag if you have one) with the custard and inject each muffin from the side and inject 1 to 2 teaspoons of the custard. Then roll each muffin in powdered sugar one more time.
Notes
Enjoy with a cup of coffee or tea. Wrap remaining donut muffins in plastic wrap and freeze. Thaw for an anytime treat!