GF/CF Donut Muffins

Ingredients

• 1.75 cups flour:
  • 0.5 c Sorghum flour
  • 0.5 c Soy flour
  • 0.5 c Rice flour
  • 0.25 c Potato starch flour
  • 2 tsp xanthum gum
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp nutmet
• 0.5 tsp cinnamon
• 1/3 c oil
• 0.75 c white sugar
• 1 egg
• 0.75 almond milk
• For the topping
  • 4 Tblsp Fleischman's original margarine (if you need to avoid casein, then there are few brands from which to choose; Fleischman's is the most commonly found one that contains no whey).
  • 1/3 cup white sugar
  • 1 Tblsp cinnamon

Directions

• Preheat oven to 350
• Combine flour mix, salt, nutmeg, and cinnamon in large bowl.
• Combine oil, sugar, egg, and almond milk in a smaller bowl.
• Dump liquid ingredients into dry ingredients and stir only to combine.
• Spray muffin tins.
• Divide batter into 10-12 muffins.
• Bake 20-25 minutes (check me on this; I think our oven might be off).
• While muffins are baking, melt the topping margarine and then mix the sugar and cinnamon in a separate bowl.
• When muffins are done, let them cool about 5 minutes.
• Take each muffin, bathe it in margarine (yea, this is kind of scary on the calories front, but if you make 12 muffins, that's only 1 tsp of fat per muffin and I had a lot left over).
• Sprinkle sugar and cinnamon mixture on the bottom, turn muffin over and sprinkle on the top -- being generous is OK.
• Best if eaten while warm, but work well cool too.