Cinnamon Sugar Donut Muffins from In Johnna's Kitchen - KCTV5

Cinnamon Sugar Donut Muffins from In Johnna's Kitchen

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FAIRWAY, KS (KCTV) -

Cinnamon Sugar Donut Muffins from In Johnna's Kitchen

Author: Johnna Perry

Recipe type: Breakfast, Dessert

Serves: 9

Ingredients

Batter:

 1 ¼ cup Johnna's Favorite Gluten-Free Flour Blend ⅔cup coconut sugar

 ½ cup almond meal or cashew meal

 2 teaspoons baking powder

 ½ teaspoon sea salt

 ½ teaspoon cinnamon

 ¼ teaspoon nutmeg

 ¼ teaspoon ground ginger

 ¾ cup unsweetened non-dairy milk (I use Almond Breeze Almond & Coconut milk)

 ⅓cup coconut oil, liquefied

 1 Tablespoon chia seed in 3 Tablespoons hot water

 1 ½ teaspoons vanilla bean paste or vanilla extract

Topping:

 3 Tablespoons liquefied coconut oil

 ¼ cup coconut sugar

 1 Tablespoon cinnamon

Instructions

1. Preheat oven to 350 degrees. Using coconut oil or cooking spray, lightly oil nine cavities of a muffin tin.

2. In a small bowl, combine chia seed and hot water. Set aside.

3. In a large mixing bowl, combine all dry ingredients until well incorporated.

4. Make a well in the center of the dry ingredients. Pour in milk, coconut oil, chia gel and vanilla. Mix until well combined.

5. Fill each of nine muffin cavities with a scant ⅓cup of batter. Bake at 350 degrees for 16-18 minutes, until a toothpick or cake tester inserted into the middle of a muffin comes out clean.

6. While muffins are baking, mix together ¼ cup coconut sugar and 1 Tablespoon cinnamon in a small bowl. In a second small bowl, place 3 Tablespoons liquefied coconut oil.

7. When muffins are done baking, remove from oven and allow to cool just until they are cool enough to touch, yet still warm. Remove them from the muffin tin.

8. Dip each muffin top into the coconut oil, then immediately dip it in the cinnamon sugar topping.

9. Invert and set on a cooling rack if you do not intend to eat them warm. These are terrific warm or at room temperature.

 

3 Parts White Rice Flour

3 Parts Brown Rice Flour

2 Parts Potato Starch

1 Part Tapioca Starch

When measured accurately, this blend weighs 140 grams per cup. I measure by spooning flour into the measuring cup, not by scooping which packs the flour.

You can mix up as much or as little of this flour blend as suits your needs. I keep a canister handy, just as most would keep all-purpose flour.

 

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Johnna's Favorite Gluten Free Flour Blend

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