Jelly Doughnut Muffins 08/22/2010
  Go ahead and dig in...these yummies are Gluten-, Dairy-, and Egg-free! Again, I have to thank Nancy over at The Sensitive Pantry. This time, it is for inspiration. We were discussing what we miss from the gluten world, and honestly neither of us said “jelly doughnuts”; however, Nancy did wonder if the Doughnut Muffins (hers) | Glazed Cinnamuffins (mine) recipe could be altered to render a jelly doughnut. My thoughts immediately sailed back 2 decades to Fox’s Bakery in Victoria, Australia where I spent many easy mornings enjoying sugared doughnuts bursting with jewel-toned raspberry jam and endless cups of hot tea with lemon and cream. I knew this experiment would be breakfast. With faithful taste-testers by my side, I decided to give it a go. I did not have the seedless raspberry all-fruit that would have been my preference, but I did have strawberries, so I whipped up a small batch of strawberry jam and went from there. I can’t wait to see (and try!) Nancy’s version! And again, thanks to her for the sweet inspiration! Enjoy! For the muffins: 1 ¾ c. gluten-free flour blend 1 ½ t. baking powder ½ t. salt ¼ c. sugar 1/3 c. unsweetened applesauce 2/3 c. rice milk (or water) 1 T. vegetable oil Egg replacer for 1 egg 1 t. vanilla extract Topping: Approximately ¼ c. strawberry (or your favorite) jam Glaze: 1/3 c. confectioner’s sugar ½ T. Earth Balance®, melted 1 T. rice milk (or water) ¼ t. vanilla extract 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 medium mixing bowl, combine flour, baking powder, and salt; stir with a wire whisk to “fluff”. To this mixture, add the sugar, applesauce, milk, oil, “egg”, and vanilla. Stir just until ingredients are well combined. Divide batter evenly among muffin tin sections. Spoon 1 t. of the jam into the center of each muffin – do not press the jam into the batter; it should be level with the top of the batter. Bake for 12-15 minutes, or until the portion surrounding the jam is soft, yet bounces back when gently pressed. Remove muffins from the oven and allow to cool for 4-5 minutes before removing to a baking tray lined with wax paper. Mix glaze ingredients, stirring until smooth, then spoon evenly over muffins and allow them to sit until glaze is set and dry to the touch (well, good luck with this part!). Enjoy! Comments08/24/2010 22:10
Gigi - These look amazing!!! If I thought there were be left over I'd be at your house in a heartbeat to have a few. LOL. Great variation on a winning recipe. Gigi 08/24/2010 22:29
Nancy - Thanks for stopping by. I wish I could tell you that we didn't finish these in 2 days, but I'd be fibbing if I did! I did, at least, start out with an air of restraint, and froze the (few)leftovers. I can honestly say that the muffins keep well in the freezer...for 1 day. And then, there were none... 04/22/2011 17:48
I am so going to make these Easter morning. They look wonderful! Thanks for sharing. :) Your comment will be posted after it is approved. Leave a Reply |  
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