Gluten and Dairy Free Muffin Doughnuts

This recipe is from the foodnetwork.com website, courtesy of Ina Garten from the show "Barefoot Contessa".

I had a real craving for doughnuts the other day. I looked for a baked doughnut recipe on the Internet and this was one of the easiest. The results were just great. I'm going to make them again and I will try them without the cinnamon and nutmeg, dipping them in icing and sprinkles or in melted dark chocolate. Yum.

The recipe yields 12 doughnuts and you are meant to use 2 doughnut pans but since I don't have any I used a muffin tin and made about 10 muffins. The doughnut pans are going in my "wishing list" along with the ice cream maker (Santa take notes...).

Ingredients:

• 2 cups gluten free flour
• 1 1/2 cups sugar
• 2 tsp gluten free baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 extra-large egg, lightly beaten
• 1 1/4 cups almond or rice milk
• 2 tblsp dairy free margarine, melted
• 2 tsp vanilla extract

For the topping:

• 8 tblsp dairy free margarine
• 1/2 cup sugar
• 1/2 tsp ground cinnamon

Method:

Preheat the oven to 180C. Grease a muffin tin with a little sunflower oil. Into a large bowl, , sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together the egg, milk, melted margarine and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the muffin tin. Bake for 18 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the muffins out.

For the topping, melt the 8 tablespoons of margarine in a pan. Combine the sugar and cinnamon in a small bowl. Dip each muffin first in the margarine and then in the cinnamon sugar.

Enjoy.

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