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Wednesday, April 30, 2014

Gluten free apple cider muffin / or doughnuts


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This recipe is from taste of home but I altered it to make muffins since I do not have the doughnut pan.  These are really sweet, but they do taste like doughnuts! The link http://www.tasteofhome.com/recipes/gluten-free-apple-cider-doughnuts

10 ServingsPrep: 20 min. + standing Bake: 15 min. + cooling

Ingredients

  • 2 cups gluten-free biscuit/baking mix
  • 3/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/2 cup warm water (110° to 115°)
  • 6 tablespoons butter, melted
  • 1/4 cup unsweetened applesauce, room temperature
  • 1 tablespoon vanilla extract
  • GLAZE:
  • 1 cup apple cider or juice
  • 1 tablespoon butter, softened
  • 2/3 to 3/4 cup confectioners' sugar

Directions

  • In a large bowl, mix the first eight ingredients. In another bowl,
  • whisk the water, butter, applesauce and vanilla until blended. Add
  • to the dry ingredients; stir until blended. Cover and let rest for
  • 10 minutes.

FOR MUFFINS __ME--If not using a doughnut pan just place in about ten muffin cups and cook at 325 until nice and brown. It will take longer than the doughnut tins.  It will take 14-18 minutes or may be longer--just keep checking until they are nicely browned  Glaze using glaze recipe below.


  • FOR DOUGHNUTS: [Cut a small hole in the corner of a food-safe plastic bag; 
  •  fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full. note--you will make more after these are done
  • Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.]
  • FOR GLAZE, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts.

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