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Breakfast is a place where carbohydrates reign supreme. Bagels, toast, muffins, and doughnuts are the mainstays of the first meal of the day. And when you introduce a gluten allergy into the mix, breakfast becomes a bit more of a challenge. Our own Elizabeth Barbone has come up with a solution to this breakfast pastry challenge with her Powdered Sugar Doughnut Muffins from How to Cook Gluten-Free.
The rice flour batter, lightly sweet and scented with nutmeg, bakes up light and springy before getting a roll in confectioners' sugar. These bite-sized doughnut muffins are easy enough to throw together even on a weekday morning and lend themselves to all sorts of variations, a veritable blank gluten-free breakfast canvas.
What Worked: These little doughnut-muffins are springy and sweet, a definitely viable GF alternative to both doughnuts and muffins.
What Didn't: No complaints over here. Gluten-free doughnut muffins? This recipe conquers both.
Suggested Tweaks: With a base like this you can tweak away. Add blueberries for muffins, a sweet glaze for doughnut holes, a roll in cinnamon sugar—you get the idea.
As always with our Cook the Book feature, we have five (5) copies of How to Cook Gluten-Free to give away.