Mini Cake Donut Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 3/4 cup Granulated sugar
  • 1 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2/3 cup Tapioca starch
  • 1 1/3 cup White rice flour
  • 3/4 tsp Xanthan gum

• Dairy

  • 3 tbsp Butter
  • 3 tbsp Milk
  • 1/2 cup Milk or buttermilk

Found on glutenfreewithlb.com

Description

Ingredients

• 1 1/3 c. white rice flour
• 2/3 c. tapioca starch
• ¾ t. xanthan gum
• (Or 2 c. all purpose GF/non-GF flour instead of the above 3 ingredients.)
• 3/4 c. granulated sugar
• ½ t. salt
• 2 t. baking powder
• ¼ t. cinnamon
• 3 T. butter, melted
• ½ c. milk or buttermilk
• 2 eggs
• 1 ½ c. powdered sugar
• 3 T. milk

Directions

• Preheat oven to 350 degrees.
• Combine all ingredients for the donut muffins together in a large bowl.
• Whisk ingredients together until just combined.
• Spray a mini muffin cup pan with non-stick cooking spray. Fill each cup to at least ¾ full. (You can use mini muffin cup liners if you prefer.)
• Bake muffins for 16-20 minutes. A toothpick inserted in the center of a muffin should come out clean when done.
• While muffins are baking, whisk glaze ingredients together until smooth.
• When muffins are still warm, dip each top in the glaze and cover completely. Let muffins cool before serving. Enjoy!

Nutrition