Jelly Doughnut Muffins

These muffins are really good, but they don't taste like doughnuts!  These are some of our best muffins, but I think the name should be "Sugary Jelly Muffins".  Tell me what you think!  The muffins make great quick breakfasts and easy snacks/desserts.  They are VERY sweet and sugary, almost too much for me, but my sister thinks they're "perfect".  If they are too sugary for your breakfast, use them as a dessert treat instead.

Muffins:

3/4 cup rice flour

1/4 cup tapioca flour

1/4 cup potato starch

1/4 cup bean flour (we use white beans for appearance, but any would do.)

1/4 cup millet flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp xanthan gum

1 large egg

1/2 cup sugar

1/2 cup milk (we use a mix of hemp and coconut milks)

1/4 cup vegetable oil

1/2 tsp vanilla extract

about 1/4 cup of your favorite jelly, jam or preserves

Topping:

2 tb sugar

1 tsp ground cinnamon

2 tb melted butter

Preheat oven to 375.

Mix the dry ingredients in a big bowl.  In a separate bowl, beat the egg, not till stiff, but at least get it a little foamy.  Mix the sugar and milk in with the egg.  Pour this mixture into the dry ingredients.  Have some extra milk or water ready; we usually use about 3/4 cup, but it's always best to start with the minimum amount.  The mixture should be a little thicker than pancake batter.

Line a muffin tin (12 muffins total) with paper cups, or grease with shortening.  Put about 1/2 tablespoon of the mixture into each cup.  Using a spoon, spread out the mixture so that it covers the entire bottom.  Put a dollop (about 1/2 teaspoon, or more if you like them really goopy) of jelly on next.  Top with another 1/2 tablespoon of the muffin batter.

Bake for 20 minutes.  Keep them in the pan, but put the pan on a rack to cool for a few minutes.  Meanwhile, melt the butter and mix the sugar & cinnamon on a plate.  Using a brush, coat the top of the muffins with the butter then sprinkle them generously with the cinnamon mixture.  You might have some of the cinnamon left over--save it because it's good for making gluten-free cinnamon toast!  Normally, you would wait for the butter to dry and the muffins to cool, but my little sister ate one right away and said it was delicious!

[This recipe adapted from Camilla Saulsbury's 150 Best Gluten-free Muffin Recipes.]