Baking Love

This recipe is from Home Ec 101. Heather says they are simple to make and they are indeed. They come together easily, much like the GF-Zing doughnut muffins. They have a mild, sweet flavour and the vanilla is nice. What I didn’t expect was the texture. These have an incredibly fluffy texture that is different from the other two doughnut muffin recipes I tried. My kids enjoyed them, which is good. They are difficult to please, one day joyfully eating chocolate cake, the next day turning up their noses at it. (They don’t know what they’re missing!)

Be sure to beat the eggs before you add them to the dry ingredients. I didn’t and didn’t break them up enough in the bowl. I found some streaks of scrambled egg in the bottom of one or two of the muffins. They were still delicious.  Thank you Heather for sharing a delicious simple recipe.

Doughnut Muffins

220g (2 cups) gluten-free flour blend (I used teff flour, sweet rice flour, and arrowroot starch)

1/2 teaspoon salt

5 teaspoons baking powder

115g (1/2 cup) caster sugar

2 eggs, beaten

55g (1/4 cup) butter, melted

250 ml (1 cup) milk

1/2 teaspoon vanilla extract

icing sugar

Preheat the oven to 220C (425F). In a mixing bowl combine the flour, salt, baking powder, and sugar. Stir in the eggs, butter, milk, and vanilla. The batter will be just a bit lumpy. Don’t overmix, the lumps are fine.

Divide the mixture between the cups of a muffin tin lined with paper liners or a greased muffin tin and bake for 15-20 minutes until a skewer comes out clean. Mine took 15 minutes and I got 12 muffins. Dust lightly, or heavily if you prefer, with icing sugar. Enjoy!