Delicious Gluten Free Donut Muffins

So Daniel and I usually have a date night every Friday night.  This past Friday we decided to stay in and cook breakfast for dinner, my favorite!  I was in a baking mood and decided that we should have a breakfasty dessert.   As a gluten free eater one of my major weaknesses is donuts so I found a recipe that claimed to taste like old fashion donuts.  I adapted the recipe to be gluten free.  They were amazing! Pretty much a yummy spice muffin with a glaze on them.  Here is the recipe I adapted from sweetpeaskitchen.com.  

Ingredients:

Muffins-

1/4 c. Butter

1/4 c. Vegetable oil

1/2 c. Granulated sugar

1/3 c. Brown sugar

2 large eggs

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. ground nutmeg

1 tsp. cinnamon

3/4 tsp. salt

1 tsp. vanilla extract

2 2/3 c. Gluten free flour blend

1 c. Milk

1 tsp. xanthan gum

Glaze-

3 tablespoons butter, melted

1 c. Powdered sugar sifted

3/4 tsp. vanilla

2 tablespoons hot water

Makes 12 muffins

Directions:

Preheat the oven to 425 degrees.  Line muffin pan with liners or spray with nonstick cooking spray.

In a bowl (or stand up mixer) beat together butter, vegetable oil, and sugars till smooth.

Beat in eggs one at a time.  With the mixer on low, add baking powder, baking soda, nutmeg, xanthan gum, cinnamon, salt, and vanilla until just combined.

Alternately stir in the flour and the milk starting and ending with the flour. Mix until combined but don't over mix!

Spoon batter into cups, filling cups and smoothing tops.

Bake until muffin tops are golden, approximately 15 minutes.  Cool muffins for 5 minutes and transfer them to a cooling rack to cool for 10 minutes.

To make the glaze, whisk all ingredients in a medium bowl until smooth.

When muffins are mostly cool, dip them into the glaze.  Once the glaze has hardened you can dip them a second time. (If the muffins aren't cool enough the glaze will just melt off the muffin).

Note: these muffins don't keep very long so plan on eating them right away :-)