“Powdered Sugar Doughnut” Muffins

Listen to the interview.

I learned a lot chatting with Elizabeth Barbone, founder of GlutenFreeBaking.com. A graduate of the Culinary Institute of America, she teaches classes on gluten free baking throughout the country, writes a weekly gluten-free cooking column for SeriousEast.com. She is the author of Easy Gluten-Free Baking, a well-loved staple in many gluten free kitchens. Here latest book is How to Cook Gluten Free. Thanks to Elizabeth for sharing this recipe from the book.

“This recipe is my mom’s fault. Okay, maybe not “fault” because who would want to blame someone for inspiring something this good? She was watching The Best Thing I Ever Ate: Snack Attack on the Food Network and someone mentioned “doughnut muffins.” That’s right. Muffins that taste like doughnuts. My mouth was already watering when she said, “You should make a gluten-free version.” Since I try to be a good daughter, I listened to my mom. The gluten-filled doughnut muffins from The Downtown Bakery in Healdsburg, CA, are rolled in melted butter and then in cinnamon sugar. While that sounds divine,
I love plain powdered sugar doughnuts and wanted to try making a muffin version. (If you’d like cinnamon-sugar muffins, just add 1/2 teaspoon ground cinnamon to the powdered sugar.) Taking a cue from Mexican wedding cookies, I rolled the muffins in powdered sugar right after they came out of the oven. It worked! The sugar stuck to the warm muffins. The muffins have a bit of crust that gives way to a tender interior. The next time I make them, I think I’ll fill them with a little jam after baking. Jelly doughnut muffins, anyone?”

Directions

1. Adjust oven rack to the middle position and preheat the oven to 350ºF. Lightly grease the cavities of a mini muffin pan with nonstick cooking spray.
2. In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.
3. Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown.
4. While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
5. Remove the muffins from the oven and working in batches, place them directly into the powdered sugar. Gently roll the muffins in the sugar to cover them. The steam from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.


Yield: 24 mini muffins

What's Needed:

 

Gluten-free nonstick cooking spray

Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg

1 package (1 pound) powdered sugar

 

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Angela Liddon's GLOWing Strawberry-Mango Guacamole
MICHELE SCICOLONE and THE ITALIAN VEGETABLE COOKBOOK

Mini Caprese Skewers
Cinnamon Streusel Muffins
Zucchini Flowers Stuffed with Ricotta and Tuna from Jeff Michaud, EATING ITALY

Preserving the Harvest & Putting your Herbs to Bed with Rita Heikenfeld
Darya Pino Rose uses food and science to lose weight
Refrigerator Raspberry Jam

Pina Colada Cupcakes from Betty Goes Vegan
The Spicy Olive's Mediterranean Barley Salad
Barbecue Lentils, minus the grill from Margaret Roach

Betty Goes Vegan Vegetarian Baked Beans
Mediterranean Bean and Kale Sauté
Michele Scicolone's Farmer’s Vegetable Cream Soup from The Mediterranean Slow Cooker

Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family
Ellie Krieger's Minestrone Soup from Small Changes, Big Results
Polenta Loaf with Rosemary, Parmesan and Olive Oil

Snobby Joes
No Flour Black Bean Brownies from Chocolate Covered Katie
Guacamole from Muy Bueno: Three Generations of Authentic Mexican Flavor

Baked Dijon Tilapia with Crumb Crust
Very Veggie Savory Salad
Raspberry, Avocado & Mango Salad

Crispy Oven Fried Fish Fingers
Extra Crunchy Fish and Chips
Corn Pudding

Spiced Cabernet Truffles
Spring Mix with Goat Cheese Toast and Pomegranate Dressing
Caprese Crostini

Grammy's Date Nut Bread
Smoked Bourbon Paprika Nuts
Rosemary Wild Rice

Jesse Price's Southwestern Three-Bean & Barley Soup
Brown Sugar Apple Pie
Creamsicle Cupcake

Summer Greens Salad with Strawberries, Peppered Goat Cheese, Candied Almonds & Strawberry Balsamic Vinaigrette
Grilled Tomato and Basil Bruschetta
Crisp Crunchy Orange Jicama Slaw

Conscious Cosmo
Made-over Mai Tai
Raspberry Lavender Lemonade

Ginger Berry Flip from The Liquid Muse, Natalie Bovis
"Powdered Sugar Doughnut” Muffins
Hazelnut Boston Cream Cupcakes

Grilled Peach Salad with Spinach and Red Onion Vinaigrette
Banana Hazelnut Breakfast Panini
Grilled Figs with Honey Mascarpone

Curried Halibut, Snap Pea and Spring Mix with Lemongrass Vinaigrette
Herbed Pita Wedges
Tabouleh with Herbed Pita Wedges

Frozen Light- Lime Margarita
Romesco with grilled asparagus, fish and ramps from Smart Chefs Stay Slim byAllison Adato
Say Cheese! The perfect cheese platter

Inspired Idea: Ice Cream Balls
Goat Cheese Palmiers
Candy Carrots

Cheddar Carrots
Carrot Cake with Cream Cheese Frosting
Wine-glazed Brie with Flower Petal Mosaic

Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus
Fresh Fruit Salad with Yogurt Poppyseed Dressing

Lasagna Fauxlognese with Brian Patton, The Sexy Vegan
Peperonata with Ricotta Crostoni from Jon's Wine Bar
Simple Asian Meals: Tofu Noodle Salad with a Spicy Tahini Dressing

Sweet Potato Salad with Brie and Maple Vinaigrette
Cheddar and Stout Fondue
Champ

Chewy Peanut Butter-Caramel Bars
Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll

Cast Iron Apple Cobbler from Cooking Light
Lemon Glazed Pound Cake
Roasted Salmon with Pernod Sauce from Wini Moranville

Lemon Ginger Marmalade
Ice Bowls
Baked Goat Cheese in Spicy Tomato Sauce

French Fries
Four easy ways to boost nutrition
Maytag Cheddar Soup

The Fundamental Techniques of Classic Bread Baking: Ciabatta
O is for Oatmeal
Orzo with Spinach and Blue Cheese

Wild Mushroom and Goat Cheese Toasts
White Peach Sangria
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