Mini Donut Muffins

Pin It

My friend, Katy, made these for us and got us hooked!  The original recipe does not use eggs so it was an easy conversion to make them Gluten Free.  We love them so much, I bought mini donut pans to make them in.

Anna has come to the State Fair with us once and I really wished she could have enjoyed the Mini Donuts with us.  Now she can.  I will make these Gluten Free Mini Donuts to bring along.  You’ll be amazed how close they taste to the “fair” version.

1/2 c sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk (or your favorite milk substitute, I bet coconut or almond milk would be amazing in this)
1 t Gluten Free baking powder
1 c  Natalie’s Gluten Free Flour

1/4 c butter, melted
1/2 c sugar
3/4 t ground cinnamon

1.  Preheat oven to 375 degrees.  Grease 24 mini-muffin cups.
2.  Mix sugar, butter and nutmeg in large bowl.  Stir in the milk, then mix in baking powder and flour just until combined.  Fill the muffin cups about half full.
3.  Bake 15-20 minutes, until the tops are lightly browned.
4.  While the muffins are baking, melt the butter.  In separate bowl, mix the sugar and cinnamon.  Remove muffins from the cups, dip in butter and roll in the cinnamon sugar.  Enjoy!


Add Yours

Comments are closed.