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.
- Yield:makes 24 mini muffins
- Active time: 10 minutes
- Total time:30 minutes
- 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
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.
In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.
Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown.
While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
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.