Cinnamon Sugar Mini Doughnut Hole Muffins

• Vegetarian

• Refrigerated

  • 1/2 cup Almond milk

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 1 cup Gluten-free all-purpose baking flour
  • 3/4 tsp Nutmeg, ground
  • 1 cup Sugar
  • 1 Vegetable shortening

• Bread & Baked Goods

  • 24 cup Muffin pan, mini

• Dairy

  • 1/2 cup Butter

Found on mamamiss.com

Description

Ingredients

• 1 teaspoon baking powder
• 1 cup gluten free all purpose baking flour, I use Bobs Red Mill
• 1/2 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup of almond milk
• 1/4 cup (1/2 stick) butter
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
• 24-cup mini muffin pan
• vegetable shortening, I use Crisco

Directions

• Preheat oven to 375° F and grease muffin pan generously with vegetable shortening.
• Combine baking powder & gluten-free flour in a small bowl; Set aside.
• Using a large bowl and mixer; Mix sugar, melted butter, and nutmeg together until combined.
• Add the almond milk and continue to mix.
• Slowly add in the flour mixture to the bowl, and mix until just combined.
• In greased muffin cups, pour batter, filling each cup about half full.
• Bake 15-17 minutes, until tops are lightly browned (watch the sides, they will brown first).
• Remove muffins from oven and let cool in the pan for 5 minutes.
• Remove muffins from pan and transfer to a wire rack to cool completely.
• While muffins are cooling - prep the coating. Melt butter in a small microwave safe bowl. In a separate small bowl, combine sugar and cinnamon, stirring well.
• Once cool, roll each muffin in melted butter, then roll in cinnamon sugar.
• Serve and enjoy!