Gluten Free Jelly Doughnut Muffins

Author: Gluten Free Gigi

Ingredients

• –> For the muffins:
• 1 3/4 cups gluten-free flour blend (Click here for suggestions or use your favorite all purpose gluten free flour blend)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/3 cup unsweetened applesauce
• 2/3 cup rice milk (or other milk of your choice or water)
• 1 Tablespoon oil
• Egg replacer, prepared, to equal 1 large egg (or 1 real egg; Click here for egg alternatives)
• 1 teaspoon pure vanilla extract
• –> For the Topping:
• Approximately ¼ cup strawberry (or your favorite) jam (Try my Naked Berry Bread Spread with no added sugar!)
• –> For the Glaze:
• 1/3 cup confectioner’s sugar (if you have a corn allergy, confectioner’s sugar with tapioca starch is available at Whole Foods)
• 1/2 Tablespoon butter, melted (or butter substitute like Earth Balance if you’re dairy free like me!)
• 1 Tablespoon rice milk (or other milk or water)
• 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350F and spray a muffin tin with cooking spray (beware of types that include milk if you are dairy free).
2. In a medium mixing bowl, combine flour blend, baking powder, and salt; stir with a wire whisk to “fluff”.
3. Add the sugar, applesauce, milk, oil, “egg”, and vanilla. Stir just until ingredients are combined.
4. Divide batter evenly among muffin pan sections.
5. Spoon 1 teaspoon of the jam into the center of each muffin – do not press the jam into the batter; it should be level with the top of the batter.
6. Bake for 12-15 minutes, or until the portion surrounding the jam is soft, yet springs back when gently pressed.
7. Remove muffins from the oven and allow to cool for 4-5 minutes before removing to a baking tray lined with wax paper.
8. Mix glaze ingredients while the muffins cool slightly, stirring until smooth.
9. Spoon evenly over muffins and allow them to sit until glaze is set and dry to the touch.