Today, on the other side of the pond, is National Doughnut Day, but even though I am not in the States, I think we can all agree that this is something we can all get behind! As if we need an excuse to eat a doughnut . . . or two.
However if you don’t have a doughnut pan or a deep-fat-fryer you can still join in the fun – besides buying some from the shop, obviously – by making these little muffins.
All I did was take this baked doughnut recipe, tweak it a bit and then bake in a mini muffin pan.
Voila, mini doughnut muffins!
Perfect for National Doughnut Day, I think you will agree.
Especially as not only are they gluten-free but they are also dairy-free, so everyone can have a doughnut and eat it.
These little muffins are extremely dangerous though because they are so easy to devour and before you know it you will have eaten 4 all in a row – or maybe that was just me. They were kept in the dining room and before I knew what was happening I was finding excuses to go in there and sneak one. Or maybe a couple. Oh, okay, 4.
I have warned you. It is futile to try to resist them. I blame the jam. It is all the fault of the jam.
Mini Peanut Butter & Jelly Doughnut Muffins
- 37ml vegetable oil, plus a little extra for greasing the tin
- 80g coconut sugar
- 50g rice flour
- 20g sorghum flour
- 35g potato flour
- 15g arrowroot
- 3/4 tsp baking powder
- 1 tsp pysillum husk powder
- 1/8 tsp salt
- pinch of baking soda
- 2 tbsp ground peanuts, plus extra for the topping *
- 3 tbsp natural peanut butter, the runny kind
- 1 tsp vanilla extract
- 62ml hot water
- seedless raspberry jam
* I took a handful of raw peanuts and blitzed them in a small blender until they resembled crumbs. This provided the 2 tbsps required for the batter and more than enough for the topping.
- Pre-heat the oven to 170 Celsius / 150 fan / 325 Fahrenheit. Grease a mini muffin pan with oil.
- In a medium bowl mix together the coconut sugar, flours, arrowroot, baking powder, pysillum husk powder, baking soda and ground peanuts.
- In a separate bowl or jug mix together the oil, peanut butter, vanilla and hot water.
- Add the wet ingredients to the dry and mix until combined.
- Fill the mini muffin moulds approximately 1/2 full, place 1/4 tsp of the raspberry jam on each one and then top with the remaining batter and smooth the top down as much as possible. Don’t worry if the jam peeks out a little bit.
- Bake for 10 minutes, until firm, golden brown and a cocktail stick inserted comes out clean of batter (there may be a little jam adherence).
- Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Once the muffins are cold take 2 tsps of the raspberry jam and warm up in the microwave until runny. Brush the top of each muffin with the jam and then dunk in the remaining ground peanuts.
- Store in an air-tight container for up to 3 days.
© The Pink Rose Bakery 2015