Chocolate Doughnuts or Muffins, unfrosted

Needed a fast and easy chocolaty sweet bread of some kind.  This is what I came up with.  Deliciously chocolaty mini-donuts that are so good they don't even need frosting.  The batter also made an additional 5 mini muffins that were delicious as well.  I use a Wilton 1 dozen mini-doughnut pan, and a mini muffin pan.

For the Tapioca Egg:
      1 T. super hot water
      1/4 tsp. tapioca flour

1/3 c. sorghum flour
2 t. tapioca flour
3/4 t. baking powder
1/8 t. salt
1/4 c. cocoa powder
3 T. sugar

1 T. honey
1 T. oil
2 T. mashed banana (about 1/2 a banana)
3 T. coconut milk
1/4 tsp. vanilla

Tapioca egg
1/4 tsp. apple cider vinegar
pinch of baking soda

Preheat oven to 375°.  Make the tapioca egg:  I have a hot water tap at my sink that makes water hot enough for tea or hot chocolate.  This the water I used.  I measured 1 T of super hot water into a small measuring shot glass and whisked in the 1/4 tsp tapioca flour.  I microwaved it for 10 sec.  It will turn translucent and and gooey like an egg white.  Set it aside to cool.

Grease and flour the doughnut tin.  I used sorghum flour, but it turned the bottom of the doughnuts a lighter brown.  I wondered what it would taste like if I dusted the tin with cocoa powder?

Combine the dry ingredients in a small mixing bowl.  In a separate small mixing bowl, combine the honey, oil, banana, milk, and vanilla.  Add this mixture to the dry mixture, mix just until combined.  Stir in the tapioca egg.  Stir in the vinegar and the baking soda at the last minute.

A fast, easy, clean way to get the batter into the doughnut molds:  Take a frosting piping bag, or quart size plastic bag.  Snip off the tip or one corner of the bag to create about a 1/2 inch hole.  I needed Emily to hold the bowl for me, while I quickly scooped the batter into the bag, twisted the top and immediately started piping the batter into the doughnut molds.  Because the batter is thinner than frosting, it will drip out the hole without you squeezing, so watch out for drips.  This methods cleanly fills the doughnut molds with just the right amount of batter.  Once the molds were full, I still had batter, I grabbed the mini muffin tin, greased a cup at a time until I had emptied my batter into 5 muffin cups.

Place in a 375° F oven and bake.  The doughnuts took about 10 min., the muffins took about 15 min.  Allow to cool a few min. in the pan until the doughnuts begin to pull away from the side.  Run a knife gently around the outside.  The doughnuts should come right out if you greased and floured well enough.  The muffins came out fine with just the greased cups.

Enjoy!

Oatmeal Apple Cinnamon Muffins

"Their not good, THEIR YUMMM!" Hannah, age 12, Jun 30, 2013

Makes 12-14 muffins

1 medium apple, peeled, cored, shredded
Lemon juice
3/4 cup gluten free rolled oats, chopped smaller
1 1/3 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 - 2 tsp cinnamon
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
7 oz. rice milk
1/4 cup applesauce

Heat oven to 400 degrees.  Prepare the shredded apple, pack into a 1/2 cup measuring cup, dump into a cereal size bowl.  Sprinkled with lemon juice and stir.  Set aside.
Measure gluten free rolled oats onto a cutting board. Using a large knife, chop the oats through 3 or 4 times to make smaller "quick" oats. Put the "quick" oats into a large mixing bowl.  Add gluten free flour, sugar, baking powder, salt and cinnamon.
In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy. Set aside.
Measure rice milk into a 2 cup measuring cup.  Add applesauce and the shredded apples.  Pour the apple rice milk into dry ingredients and stir a second until it begins to moistened. Add the fluffy egg replacer and continue mixing until completely moistened.  Spoon batter into lightly greased muffin tins or silicon muffin liners (do not use paper muffin liners) until 3/4 full.  Bake in a 400 degree oven about 23- 25 min.

Cinnamon French Muffins

Cinnamon French Muffins

Makes 12 muffins, 20 mini muffins

Topping:, set aside

1/4 cup sugar

1/2 tsp. cinnamon

Egg subtitute, set aside

2 T. warm water

1 1/2 tsp. Ener-G egg replacer

1 1/2 cup gluten free flour

1/2 cup sugar

1 1/2 tsp. baking powder

1/4 tsp. nutmeg

1/8 tsp. salt

1/2 cup rice milk

1/3 cup Spectrum shortening or Earth Balance Natural Buttery Spread Soy Free, melted

3 T. Earth Balance Natural Buttery Spread Soy Free, melted

Heat oven to 350 degrees. 

Combine 1/4 c. sugar and cinnamon, set aside.

In a small bowl, Combine warm water and egg replacer, wisk until dissolved, set aside.

In a large bowl, combing dry ingredients: flour, sugar, baking powder, nutmeg, and salt.

Add rice milk and melted 1/3 cup shortening or buttery spread with egg replacer.  Add wet ingredients to dry flour mixture.  Stir just until moistened.  Fill lightly greased muffin cups or liners 3/4 full.  Bake 20-25 min. until golden brown.  Immediately dip tops into 3 T. melted buttery spread, then into cinnamon sugar mixture. Serve warm.

Muffins, with Variations

Muffins    updated 3/24/13

Makes 10-12 muffins

1 3/4 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
3/4-1 cup rice milk
1/4 cup oil

Makes 6 muffins

1/3 cup plus 1 T. gluten free flour
2 1/2 T. sugar
1 tsp. baking powder
1/8 tsp. salt
1 T. warm water
3/4 tsp. Ener-G egg replacer
1/3-1/2 cup rice milk
2 T. oil

Heat oven to 400 degrees.  In a large mixing bowl, combine dry ingredients- except egg replacer.  In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy.  Add rice milk and oil.  Add wet ingredients to dry ingredients and stir until moistened. You may need to add a bit more liquid.  The batter will be slightly thicker than traditional batters.  Spoon batter into lightly greased muffin tins until 3/4 full.  Bake in a 400 degree oven about 20 min. or till golden brown.

Note: The 10-12 muffins will make 12 mini muffins and about 5 regular muffins.  The 6 muffins will make 12 mini muffins.

Variations:  (6 muffin amount in parenthesis)

Chocolate Chip: Add 1/4 cup (2-3 T) Enjoy Life Semi-Sweet Mini Chocolate Chips, and 1/4 tsp (1/8 tsp) vanilla.

Banana: Reduce milk to 1/2 cup (2 1/2 T).  Add 3/4 cup (1/3 cup) mashed banana to milk.  Do not use paper liners.

Blueberry: Fold in  3/4 cup (1/3 cup) fresh or frozen blueberries, and if desired, 1 tsp. (1/2 tsp) finely shredded lemon peel.

Pumpkin: Add 1 tsp. (1/2 tsp) cinnamon, 1/2 tsp (1/4 tsp.) nutmeg, and 1/8 tsp. (dash x 2) ground cloves to flour mixture.  Add 1/2 cup (1/4 cup) pumpkin puree to milk.  Do not use paper liners.

Apple Cinnamon: Add 1 1/2 tsp. (3/4 tsp.) cinnamon and 1/2 cup (1/4 cup) shredded apple to flour mixture.

Oatmeal Cinnamon: Reduce flour to 1 1/3 cups (2/3 cup) and add 3/4 cup (1/3 cup) gluten free rolled oats, chopped just a little to make them smaller and 1 1/2 (3/4 tsp.) cinnamon.