Here’s a healthy and delicious, moist muffin that is bound to become a family favorite. These muffins are very easy to make and will keep well. They are also great for snacks to take with you on the go.
By Chef Colombe
Cinnamon Doughnut Muffins
¾ cup milk of choice (I use coconut milk, unsweetened)
1 cinnamon stick
1 cup ghee
⅔ cup raw honey
2 extra large eggs
1½ teaspoon vanilla bean
1½ cups gluten-free flour blend
1 teaspoon guar gum
2 teaspoon aluminum-free, baking powder
¼ teaspoon coarse sea salt
¼ teaspoon agar-agar, dissolved in ¼ cup of water
¼ teaspoon ground cinnamon
¼ cup powdered vanilla
1 teaspoon ground cinnamon
- Preheat oven to 350°F.
- Grease standard ceramic or stoneware muffin pan with ghee or line muffin tin with unbleached cupcake papers and set aside.
- In a medium-sized saucepan over medium-high heat, heat the milk and cinnamon stick, whisking constantly for about 6 minutes or until reduced to about ⅓ cup liquid. Strain mixture and discard cinnamon stick. Set aside to cool.
- In large bowl of mixer or by hand mixer, cream ghee and raw honey until light and fluffy. Add eggs, one at a time, and vanilla and mix well to combine.
- Whisk together flour blend, guar gum, baking powder, salt, agar-agar mixture, and ground cinnamon and add to wet ingredients. Add cooled milk in slow, steady stream, mixing to combine. Beat batter until it thickens and becomes a bit more elastic.
- Divide batter evenly among 12 muffin cups. Place muffin tin in center of oven and bake 15–18 minutes or until muffins are lightly brown and a toothpick inserted in the center of muffin comes out with a few moist crumbs attached.
- While muffins are baking, make topping by combining cinnamon and vanilla powder in a medium-sized bowl. Once muffins are finished baking, allow them to cool slightly and then roll tops (while still warm) in the topping. Set aside to cool completely.