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Low-FODMAP Donut Muffins (Gluten-Free, Gum-Free)
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Low FODMAP Mini Donut Muffins

These nutmeg-scented Low FODMAP Mini Donut Muffins are rolled in butter and cinnamon sugar. They are also gluten-free and gum-free.
Course Breakfast, Snack
Cuisine American
Keyword donut, doughnuts, gluten-free, gum-free, low-fodmap, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 mini muffins

Ingredients

  • 1/4 cup unsalted butter
  • 1 1/2 cups Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup + 2 tablespoons lactose-free milk
  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees F. Generously coat two 12-count mini muffin pans with cooking spray.
  • Melt 1/4 cup butter in a small saucepan over low heat. Remove from heat and set aside.
  • Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a large bowl, combine the flour blend, 1/2 cup sugar, baking powder, nutmeg and salt. Add the egg, milk and the 1/4 cup melted butter and stir until smooth.
  • Fill each muffin cup about half full.
  • Bake for 15 to 20 minutes, or until lightly browned.
  • While muffins are baking, melt the remaining 1/4 cup butter in the same saucepan over low heat. Remove from heat and set aside. Combine the remaining 1/2 cup sugar and cinnamon in a small bowl.
  • While muffins are still hot, gently remove from pans using a knife to assist. Briefly dip each muffin into the butter and then immediately roll in the cinnamon sugar mixture. Place on a plate to cool. Serve.