Search “donut muffin” in Google Images, and you’ll come up with literally hundreds of lovely recipes. It seems just about every food blogger has tackled this charming old-fashioned treat.
Supposedly the donut muffin was born early last century, when a baker had leftover donut batter and not enough time to fry it all, so she poured it into a muffin tin. What a happy accident.
I first spied a batch several months ago at my local bakery. I was intrigued: they looked so comforting. Then a woman came in and bought a dozen. Clearly, they were just that good. So, I figured it was high time I baked up an allergy-free version to see what the fuss was all about. My curiosity is satisfied, and they are that good!
Allergy-Free, Gluten-Free, Vegan Donut Muffins
- 3/4 cup rice milk
- 1 tsp freshly squeezed lemon juice
- 2 cups Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp double-acting baking powder
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 3/4 cup Spectrum Organic Butter-Flavor Vegetable Shortening
- 1 1/3 cup granulated sugar
- 1 Tbsp Ener-G egg replacer mixed with 1/4 cup rice milk
- 1/2 tsp pure vanilla extract
- 1 Tbsp ground cinnamon
1. Preheat oven to 350°F.Grease a muffin pan well and set aside.
2. Combine rice milk with lemon juice and set aside.
3. Measure out flour: Spoon flour into a dry measuring cup, then level it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour with xanthan gum, baking soda, baking powder, salt, and nutmeg. Whisk well. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup of the vegetable shortening and 1 cup of the granulated sugar, beating about 1 minute until combined. Add egg replacer, and vanilla extract. Beat on medium speed, until light and fluffy, about 1 minute more.
5. Add the flour mixture in three batches, alternating with the rice milk, and beginning and ending with the flour mixture.Beat until smooth, scraping down the sides of the bowl as necessary, about 30 seconds.
6. Divide batter evenly between muffin cups, filling each about 7/8 full. (I like to use a cookie or ice cream scoop.)
7. Bake in the center of oven until golden and a skewer inserted into the center of a muffin comes out clean, about 25 minutes.
8. During the last 5 minutes of baking, melt the remaining 1/4 cup vegetable shortening and set aside. Whisk the remaining 1/3 cup granulated sugar with cinnamon.
9. Remove the muffins from the oven and transfer to a cooling rack. Dip each muffin top in melted shortening, then roll in cinnamon sugar. (If you like a sweeter treat, melt an additional 1/4 cup shortening and roll the entire muffin in cinnamon sugar.) Serve warm!
Allergy-Free Donut Muffins © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
For more Allergy-Free, Gluten-Free Vegan Donut and Muffin recipes you might like, see:
Apple Cinnamon Donuts from Food Allergy Mama
Vegan Blueberry Muffins from Gluten-Free Goddess