I must give credit where credit is due, and for these little jewels, that goes to Nancy over at The Sensitive Pantry. I took her recipe for Doughnut Muffins, which is already totally amazing, and I modified it to suit my current dietary needs. Please visit her site – in a word, it is lovely! Hopefully, she will forgive me for unraveling the recipe and refashioning it for you.
Gluten-, Dairy-, Egg-free Glazed Cinnamuffins
1 t. baking powder
1 T. white vinegar
1 T. water
1 ¾ c. gluten-free flour blend
1 ½ t. baking powder
½ t. salt
½ t. ground ginger
½ t. ground cinnamon
¼ t. mace, optional
1/3 c. unsweetened applesauce
1/3 c. water
1 T. light olive oil
¼ c. firmly packed light brown sugar
¼ c. honey
1 t. light olive oil
Additional cinnamon, for sprinkling on top
Preheat your oven to 350ºF and spray a muffin tin with cooking spray (beware of types that include milk if you are dairy sensitive).
In a small glass bowl, combine 1 t. baking powder, 1 T. white vinegar, and 1 T. water. Stir and set aside. This is your “egg”.
In a medium mixing bowl, combine flour, baking powder, salt, and spices; stir with a wire whisk to “fluff”. To this mixture, add the applesauce, oil, water, brown sugar, and the reserved “egg” mixture. Stir until ingredients are well combined. Divide batter among 10 of the muffin tin sections, and bake for 12-15 minutes, or until tops are soft, yet bounce back when gently pressed.
While muffins are baking, combine the honey and additional 1 teaspoon of olive oil in a small bowl, and stir until combined; set aside for dipping muffins later.
When muffins are baked, remove them from the pan while still very warm and dip the tops in the honey/olive oil mixture, then place on serving tray and sprinkle tops with additional cinnamon to taste. Enjoy warm!
Gluten-, Dairy-, Egg-free Glazed Cinnamuffins
1 t. baking powder
1 T. white vinegar
1 T. water
1 ¾ c. gluten-free flour blend
1 ½ t. baking powder
½ t. salt
½ t. ground ginger
½ t. ground cinnamon
¼ t. mace, optional
1/3 c. unsweetened applesauce
1/3 c. water
1 T. light olive oil
¼ c. firmly packed light brown sugar
¼ c. honey
1 t. light olive oil
Additional cinnamon, for sprinkling on top
Preheat your oven to 350ºF and spray a muffin tin with cooking spray (beware of types that include milk if you are dairy sensitive).
In a small glass bowl, combine 1 t. baking powder, 1 T. white vinegar, and 1 T. water. Stir and set aside. This is your “egg”.
In a medium mixing bowl, combine flour, baking powder, salt, and spices; stir with a wire whisk to “fluff”. To this mixture, add the applesauce, oil, water, brown sugar, and the reserved “egg” mixture. Stir until ingredients are well combined. Divide batter among 10 of the muffin tin sections, and bake for 12-15 minutes, or until tops are soft, yet bounce back when gently pressed.
While muffins are baking, combine the honey and additional 1 teaspoon of olive oil in a small bowl, and stir until combined; set aside for dipping muffins later.
When muffins are baked, remove them from the pan while still very warm and dip the tops in the honey/olive oil mixture, then place on serving tray and sprinkle tops with additional cinnamon to taste. Enjoy warm!
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