Doughnut Muffins--dairy free, egg free, gluten free--OMG

Ok, this post is not about being healthy. but is is about being happy! Once in a while you need to eat something that even SOUNDS forbidden. Let me introduce you to the Doughnut Muffin. This tasty treat was made allergen free by Nancy from the Sensitive Pantry. She thoughtfully modified them to meet all her (my) dietary needs! Thanks Nancy. I do love food blogs...

I'll repost this recipe here, but I encourage you to view her site. She's got a gift for modifying foods for the food sensitive.

My kids fought over these muffins. My husband loved them. My kids said I should sell them--they are perfect. My daughter has never had a doughnut...this may be the closest we get.

Preheat oven to 350 degrees. Grease the muffin tin because you’re not going to use liners for these babies.

Mix together in a small bowl until frothy and set aside to use later:1 1/2 teaspoon EnerG Egg Replacer 1 tablespoon warm water

Combine in a medium bowl:

• 1 3/4 cup gluten-free flour blend (I used Authentic Foods MultiBlend Flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

In a separate large bowl stir together:

• 1/3 cup oil (grapeseed, canola or light olive oil will work well)
• 3/4 cup sugar
• 1 egg replacer you made earlier
• 3/4 cup hemp (or other) milk

Add dry ingredients to the wet ingredients and stir by hand only to combine. My batter was a little lumpy but it worked just fine.

Bake at 350 degrees for 15-20 minutes.

While muffins are baking, melt and place in a small bowl:

1/4 - 1/2 cup Earth Balance

In another small bowl, combine:

• 1/3 cup sugar
• 1 tablespoon cinnamon

Shake muffins out of the muffin tin while they’re still hot.Dip the hot muffins in the melted butter and then into the sugar and cinnamon mixture.

Place on a wire rack and allow to cool.

Also, if you can use eggs and butter go ahead and do it. Use the same measurements—1 egg and 1/4-1/2 cup butter.

I have to say, adding the butter/sugar/cinnamon to the muffins is AMAZING. I will do this for all muffins in the future.

A perfect Sunday afternoon treat--Enjoy!