Ingredients
Mini Donuts
- 180 g Gluten free plain flour
- 120 g Gluten free self raising flour
- 200 g caster sugar
- 1/2 teaspoon bicarb soda (baking soda)
- 130 g Nuttelex, (dairy free butter substitute)
- 240 g rice milk
- 1 teaspoon Pure Vanilla Extract
- 1 egg
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180oC. Grease mini muffin tray/s and set aside.
Step 1: Place dry ingredients (flours, sugar and baking soda) into mixing bowl and combine with 4 turbo blasts. Set aside.
Step 2: Place butter into mixing bowl (no need to wash bowl) and melt butter 1min/100oC/speed 3.
Step 3: Add rice milk and vanilla extract to bowl. Combine 3 sec/speed 2. (Adding the milk before adding the egg will prevent the egg from starting to cook due to the heat from the melted butter.)
Step 4: Add egg to bowl. Combine 5 sec/speed 3.
Step 5: Add dry ingredients to bowl. Combine 5 sec/speed 4. Scrape down sides. Combine for a further 5 sec/speed 4.
Step 6: Spoon mixture into prepared mini muffin pans. Bake for approximately 13-15 minutes until inserted skewer comes out clean.
Step 7: While still warm, roll mini donut muffins in cinnamon sugar to coat.
Chocolate Chip Mini Muffin Alternative:
Add desired quantity of gluten and dairy free chocolate chips to dry mix (Step 1) and skip Step 7.
Method
Tip
These muffins freeze very well. As with a number of gluten free recipes, these muffins tend to ‘dry out’ quite quickly. It is recommended that you freeze muffins if not consuming within 24 hours.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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