Tuesday, May 16, 2017

Low-FODMAP Mini Donut Muffins {Gluten-Free, Gum-Free}

Donut Muffins {Low-FODMAP, Gluten-Free, Gum-Free}  /  Delicious as it Looks

I have a treat for you today! I've been meaning to convert this recipe for Donut Muffins forever now, but only recently remembered and actually had time to do it. If you do a Google search for "donut muffins" the first recipe to pop up is my recipe! Well, actually, it's my grandma's bridge partner's recipe....It's been a favorite recipe in my family for ages. My mom got the recipe from my grandma, which was originally for standard-sized muffins. Well, she decided to try making them as mini muffins and that's how we've made them ever since.



I submitted the recipe to allrecipes.com and they published it! That was back in 2010, so it was one of my first contributions to the internet. They were a huge hit and still are, at least in my family. Whenever my little nieces come to visit, they love to make these with their grandma. It's a really easy recipe to make with kids and they like getting messy dipping their fingers in the butter and sugar.

The original recipe does not require an egg, but I added one to mine to help with the lift and structure of the muffins, since I used my gluten-free and gum-free flour blend. I had to do some more adjusting to the ingredients to get them come out just right. I love using real butter for these, but margarine also works well. There's something about the addition of the nutmeg that makes these muffins tastes like real fried doughnut holes. I don't know why it does, but I love it!

Donut Muffins {Low-FODMAP, Gluten-Free, Gum-Free}  /  Delicious as it Looks



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Mini Donut Muffins
Low-FODMAP, Gluten-Free, Gum-Free
makes 24 mini muffins

Ingredients

1/4 cup unsalted butter
1 1/2 cups Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup + 2 tablespoons lactose-free milk

1/4 cup unsalted butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon


Directions

  1. Preheat oven to 375 degrees F. Generously coat two 12-count mini muffin pans with cooking spray.
  2. Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat and set aside.
  3. Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a large bowl, combine the flour blend, 1/2 cup sugar, baking powder, nutmeg and salt. Add the egg, milk and the 1/4 cup melted butter and stir until smooth.
  4. Fill each muffin cup about half full.
  5. Bake for 15 to 20 minutes, or until lightly browned.
  6. While muffins are baking, melt the remaining 1/4 cup butter in the same saucepan over low heat. Remove from heat and set aside. Combine the remaining 1/2 cup sugar and cinnamon in a small bowl.
  7. While muffins are still hot, gently remove from pans using a knife to assist. Briefly dip each muffin into the butter and then immediately roll in the cinnamon sugar mixture. Place on a plate to cool. Serve.


Donut Muffins {Low-FODMAP, Gluten-Free, Gum-Free}  /  Delicious as it Looks



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