Wednesday, March 14, 2012

"Powdered Sugar Doughnut" Muffins - From Elizabeth Barbone's Newest Cookbook!

I had the amazing opportunity to preview a few recipes from the newest cookbook by Elizabeth Barbone, How to Cook Gluten Free: Over 150 Recipes That Really Work. She is one of my favorite cookbook authors, and Easy Gluten Free Baking was one of my first gluten free cookbooks. She really puts thought into each and every recipe, and that thought goes into her cookbooks too. I mean, how many gluten free cookbooks are spiral bound so they lay flat on the counter?! And, the pictures look so yummy! I love cookbooks that have pictures. The recipes are 'normal' food that taste like Betty Crocker. This cookbook has breakfast, dinner, dessert, and other special recipes. So, I was excited to try some recipes from her newest cookbook!
I decided to try the Powdered Sugar Doughnut Muffins recipe first. Mainly, because I love powdered sugar donuts. Yum! Frying just two or three at a time can be time consuming though. When I saw this recipe, I just had to try it. I substituted my flour mix for the flour components (because I avoid rice) and they turned out really, really well. The boys gave them two thumbs up. When I gave one to my husband(who doesn't avoid gluten) to try, he ate it and then said, "I could eat all of them!" LOL! :) So, if you walk by those sugar donut holes at the grocery store, this recipe will be one you want to now! See my notes at the end of the recipe for my variations from the cookbook recipe. And for a special treat, scroll all the way down to the bottom.
"Powdered Sugar Doughnut" Muffins
Dry Ingredients:
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg

Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg

1 package (1 pound) Powdered Sugar

1)Adjust oven rack to the middle position and preheat the oven to 350`F. Lightly grease the cavities of a mini muffin pan with nonstick cooking spray (I used olive oil)
2)In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.
3)Fill the muffin cavities about half full, Bake for 20-25 minutes, until the muffins are golden brown.
4)While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
5)Remove the muffins from the oven and working in batches, place them directly into the powdered sugar. Gently roll the muffins in the sugar to cover them. The stream from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.

Makes 24 mini muffins.

My recipe changes/comments:
*I sprayed the muffin pan with olive oil instead of cooking spray. Worked fine.
*I subbed my Rice Free GF Flour blend for the white rice, cornstarch and sweet rice flour. Total 1 1/2 cups my flour blend.
*For the milk I subbed SoDelicious Coconut Milk.
*It actually made more than 24 mini muffins...which was great! I made 24 mini muffins, and 6 regular muffins.
*For a super duper easy way to coat the muffins with sugar, dump about 2 cups of powdered sugar into a lunchbag sized paper bag. Then put about 6 muffins at a time in the bag, hold the top closed and shake the bag gently to coat all the muffins in sugar. Repeat proccess with remaining muffins.

*For extra special donuts, after coating in sugar, fill with raspberry jam. These are the leftover batter made in the regular size muffin pan. My husband LOVED these. LOL!

Go buy the cookbook for more great recipes like this! :)

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