Gluten Free Muffin Donuts

THESE ARE SO AMAZING! The key to doing gluten free baking is to not expect it to turn it out. So when it actually does, your tastebuds are in heaven! Someone shared this link on Facebook and my pregnant self immediately began craving donuts. So what do I do...I start baking :) Here is the original link and recipe. The only thing I did differently for this recipe was to substitute normal white flour with Bob's Red Mill Gluten Free All Purpose Flour. (It's my go-to when I need a flour substitute) The ratio for substituting this flour is 1:1. It turned out wonderfully!

Preheat Oven to 350'F

In your mixing bowl combine all dry ingredients

1 1/3 Cup Flour

1 1/2 tsp Baking Powder 

1/2 tsp Salt

1/2 tsp Nutmeg

1/4 tsp Cinnamon 

3/4 Cup White Sugar

In a separate bowl combine your liquid ingredients

1/3 Cup Oil (can substitute applesauce or bananas)

1 Egg

3/4 Cup Milk

Then combine your liquid and dry ingredients and mix until smooth

Put into muffin tins lined with muffin paper cups

Bake for 25-30 Minutes till cooked through. Check with toothpick to make sure it comes clean. 

While still hot top with brown sugar and cinnamon. (You can dip them in a little bit of butter to help the sugar mixture stick) 

SUPER FLUFFY ON THE INSIDE!!! 

ENJOY!!!!