Doughnut Muffins (Gluten-Free & Vegan)

Remember last weekend I attended The Big Summer Potluck—a foodblogger gathering in PA? Today I’m featuring a recipe that stole the show that day. 

I didn’t really tell you much about the abundance of good food that was served so let’s talk about it a little before we get to the muffins.

Although Jeanne (Four Chickens) and I were the only gluten-free foodies at The Big Summer Potluck we didn’t starve. We looked longingly at the lovely selection of goodies that were gluten-filled but we had more than enough of our own treats and foods to be pleasantly full throughout the day.

We ate Cinnamon Cream Scones for our breakfast and Chocolate Crumb Cake for an afternoon snack. Our wonderful friend, Amber (Bluebonnets and Brownies), made a marvelous Gluten-Free Goddess dish—Chicken Tropicale. It was fabulous! Thanks to Amber, Jeanne and I had a filling and delicious lunch!

There were many naturally gluten-free snacks, some of which I didn’t have a chance to taste—chips and salsa (another Amber creation) and some pretty amazing goat cheeses and spreads. It was a food lover’s paradise.

Wonderful baked treats, from the kitchens of some of your favorite bloggers, were scattered across the table looking like they were staged for a professional photo shoot. There were beautifully ornamented sugar cookies made by Jen (My Kitchen Addiction). My son’s girlfriend assures me they tasted as good as they looked. There were perfect—and I mean bakery perfect—Chocolate Chip Cookie Dough Cupcakes from Tara (Smells Like Home). There were cookies, cookies, more cookies, and some beautiful crab cakes (Souffle Bombay). Then there were these. They’re Doughnut Muffins courtesy of Jen from How to: Simplify. These made the crowd go wild. Wild. The room was abuzz (yes, I said abuzz) about these muffins. And, all I was able to do is look at them adoringly from afar.

Before I get to the big reveal you need to go ahead and take a minute to click those links so you can see the goodies. Go ahead. I know there’s quite a few. I can wait. (Insert Jeopardy thinking music here.)

Done? Weren’t they awesome?? I know. I know…they weren’t gluten-free. Well, I like to admire them anyway. I need to do more than admire those Doughnut Muffins, though. I need to have them. And, have them I did.

Not two days after I returned from the Big Summer Potluck I was whipping up a batch of those babies—gluten-free, egg-free, and dairy-free. Let me tell you what, I made a simple sub for each ingredient I couldn’t have and they were good. Authentic Foods Multi-Grain Flour Blend for the flour. EnerG Egg Replacer for the egg. Earth Balance for the butter. Very simple. I didn’t even wait until they had cooled before popping one of those bad boys in my mouth.

It’s such a great feeling to realize we can have some of what we think we’re missing by being gluten-free. It isn’t always going to be that a new recipe needs to be created just for us—although that’s fun, too. Sometimes we can simply sub in gluten-free flour for regular flour and have the end result be something that’s delicious. It’s worth a try, don’t you think?

It worked with these babies so I’m giving them “Two Yums Up”!

Check out Gluten Free Gigi’s variation on these muffins—Jelly Doughnut Muffins!! Beautiful.

Doughnut Muffins

Adapted from How to: Simplify, Doughnut Muffins

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.

Note: I thought the Earth Balance was a little too thick for my preferences. Next time I will brush the Earth Balance over the top half of the muffin and dredge that in the cinnamon sugar mix. Either way these will be delicious!

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. Live large!

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Update on Aug 16, 2010 by Nancy Kohler

One ingredient— 3/4 cup milk —was inadvertently left out when the recipe was transposed to the post. The recipe has been corrected to include that ingredient.

Breakfast, Tea, Anytime Jumbles

I like to bake in the morning.

It’s just a great way to start the day IMHO. Besides, I get so busy with other things that by the time afternoon rolls around I have second thoughts about getting out the baking gear. After all, afternoon is the time to start thinking about cooking dinner and the idea of baking then just seems like something extra to try to squeeze in. For me baking is fun—I never want it to be a chore or something that must be done.

This summer there really is no choice but to bake in the morning. The past few weeks have been so hot that turning on the oven during the mid-day heat is not something I want to do. So I’ve been making most dinners on the grill and treats that are chilled or frozen.

While our stash of ice creams and sorbets is growing the frozen baked goods that usually reside in the freezer have dwindled to almost nothing. And, I miss baking. I like to bake. It’s that feel good thing. So, today, baking it is.

These little jumbles are quick and easy. Although the oven is set to 400 degrees they’re only in there for about 6-8 minutes. In and out. Simple. Delicious.

I’ve been enjoying them with my morning coffee for a quick breakfast. And, in the afternoon with tea. And….uh oh…they’re addictive! Freeze ‘em and you’ll have them whenever you want. Great for the kids, too since they’re packed with good stuff.

Breakfast, Tea, Anytime Jumbles

You can easily omit the brown sugar and/or reduce the agave/honey to 2 or 3 tablespoons if you want a less sweet jumble. You can also leave out the dried fruit. They will still be wonderful—not awesome, but still wonderful. (These are not overwhelmingly sweet but I know some of you watch your sugar intake.)

Preheat the oven to 400 degrees.

Make (and set aside) one faux egg by whisking together:

1 1/2 teaspoons Ener-G Egg Replacer

2 tablespoons warm water

Whisk together in a large bowl:

1 1/8 cups almond flour

1/2 cup GF flour blend*

1/2 cup GF rolled oats

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1 teaspoon cinnamon

1 tablespoon brown sugar

Mix together in a small bowl or 2 cup measuring cup:

The faux egg you mixed up earlier

4 tablespoons agave or honey

3 tablespoons unsweetened applesauce

3 tablespoons canola or grapeseed oil

Pour the wet mixture into the dry ingredients and stir together with a spatula or spoon until well blended.

Add and mix in:

1/4 cup Enjoy Life chocolate chips

1/4 cup golden raisins, dried cherries, other dried fruits or a mix (I used raisins and cherries)

1/3 cup chopped pecans, walnuts, or your favorite nuts

Drop by tablespoonfuls onto a parchment lined cookie sheet. The dough is nice and thick and these guys don’t spread. I fit them all on one large baking sheet about 1 inch apart.

Bake in the preheated oven for 6-8 minutes until toasty brown. The little peaks have a tendency to get quite dark.

*I like to use Authentic Foods Multi-Blend Flour but there are many options. Visit The Sensitive Pantry’s Tips and Subs for more information on Gluten-free flour blends.

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