I am flattered that I have the pleasure of being a part of the How to Cook Gluten-Free “Pizza and Pasta Cookalong” with Elizabeth Barbone. I have known Elizabeth for several years now. I believe that we “met” on a Yahoo group for those following the gluten-free diet, if I remember correctly. Elizabeth has a new cookbook due to be released on March 16th, just a few days from today.
I have drooled over Elizabeth’s recipes for years and couldn’t wait to make the “Powdered Sugar Doughnut” Muffins once I read the recipe. Jon is always asking for a baked sweet treat, so I knew that he would be pleased to come home from school to these. The ingredients were all things that I had already in my pantry, which makes it much more likely that I will make these again.
Powdered Sugar Doughnut Muffins
Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 package (1 pound) powdered sugar
1. Adjust oven rack to the middle position and
preheat the oven to 350ºF. Lightly grease the
cavities of a mini muffin pan with nonstick
cooking spray.
2. In a medium bowl, whisk together the dry
ingredients. Add the wet ingredients and whisk
to combine. The batter will be thin.
3. Fill the muffin cavities about half full. Bake for
20 to 25 minutes, until the muffins are golden
brown.4. While the muffins are baking, fill an 8-inch
square baking dish with the powdered sugar.
5. Remove the muffins from the oven and
working in batches, place them directly into
the powdered sugar. Gently roll the muffins in
the sugar to cover them. The steam from the
hot muffins will make the sugar stick to the
muffins. Remove the muffins from the sugar
and tap off any excess. Transfer the muffins
to a wire rack to cool. Store in an airtight
container for up to 3 days or freeze for up to 1
month.
Makes 24 mini muffins
My recipe notes:
I used mini and full size muffin pans – the full size turned out much better and would be perfect to fill with a custard or jelly.
The recipe called for removing the muffins right away & tossing in the powdered sugar; I found they held together better if I waited 5 minutes.
Jon adored these! He originally came home from school upset that I hadn’t made Crispy Rice Treats, but quickly quieted down once he shoved a few of these in his mouth. I believe he used the words “freakin’ awesome” to describe them.
Now comes the fun part – one lucky reader will win a copy of Elizabeth Barbone’s new book: How to Cook Gluten-Free: Over 150 Recipes that Really Work. Just follow the directions below to enter to win.
***The copy of How to Cook Gluten-Free was provided by Lake Isle Press
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
The first thing I made gluten free was bagels (okay, more like attempted to make!)
The first thing I baked was an old stand by 'Texas Chocolate Sheet Cake'. Not a bad crossover with gluten free flour.
It was GF chocolate chip cookies.
I'm embarrassed to say that the first gluten free item I baked was a boxed mix of brownies (surprisingly, they were moist and yummy).
The first thing I baked gluten free was moist brownies from the CSA website. It's still a recipe I use, but now experiment more to find the perfect recipe.
I tried to make gf bread in a bread maker–the only person who would eat it was the teething 1 year old I babysat. I still gravitate towards boxed mixes even now just because I don't like to bake that much.
I recently baked GF/CF/Egg Free chocolate chip cookies, while they were a tad crumbly they were tasty!
The first thing I baked was a Betty Crocker cake mix pineapple up-side- down cake for my son's birthday (a tradition). I was disappointed in the box taste. Since I got the GF Cake Doctor cookbook and made it better with additives such as pudding or sour cream. I would love to make it as good as my old standby from scratch. I used to be a good baker but feel so overwhelmed at times.
How long did you bake the full size muffins vs. the mini muffins? Just to make sure i read it right, you're preferred turnout was the full size muffins, right? Thinking of trying these for a playdate tomorrow, hmmmmm….
The first thing GF thing I baked was peanut butter cookies, I am just learning about all of this! It can be overwhelming!
GF chocolate chip cookies (from a mix)
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I think it was muffins. We have been GF 15 years, so its hard to remember!
I can't remember the first thing I baked, but it was probably something from Elizabeth's first book – maybe the coffee cake muffins? I know they were one of the first things I tried.
I baked a gluten free chocolate cake, and it looked like a lovely chocolate brick when I took it out of the oven. It was a total disaster. That was three years ago and I've had many successes and a few more failures, but I will never forget that awful cake as long as I live, and believe me, I have tried!
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Muffins!
I think one of the first things I tried was cookies! Love my desserts
I think the first thing I tried to bake gluten free was chocolate chip cookies…
I believe the first thing I tried to bake gluten-free was my favorite recipe for banana bread. I used a gluten-free flour blend to substitute for the wheat flour. I didn't cook it long enough and it didn't turn out too well…. But what do you expect for the first time?
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Pizza crust 12 years ago! It went right in the trash after the first bite.
I tried gluten free bread
I "Like" elizabeth.barbone on Facebook
I followed @elizbarbone on Twitter
I made "14 karat" cake muffins! They were richer than I will or ever be!
banana muffins!
I liked Gluten Free Baking on FB (rather than Elizabeth's personal page…)
Catherine
The first thing I made was a peanut butter bar-Not my best work!!! I'm still looking for my go to gf dessert
The first thing that I made GF was banana bread.
I "Like" elizabeth.barbone on Facebook
I "like" gfreeislife on Facebook.
Thank you!!!!
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