Mini Donuts

Have you been out to your county or state fairs and wished you could have some of those yummy, sweet smelling Mini Donuts?  The smell is hard to resist.  Warm, tender, sugary goodness wrapped in a small little donut.  This year I made gluten free, egg free, nut free Mini Donuts at home and brought them with us to the fair in a little brown paper bag for Anna to have.  It was a great plan.  Unfortunately, I left them behind in the car.  And by the time I remembered we were a long ways away.  It all worked out, because the next morning I decided to take my Mom to a cute little donut shop, before our Trader Joes run, and Anna had her mini donuts to enjoy. 

So if you've been craving Mini Donuts too, try this baked gluten free, egg free, nut free Mini Donut recipe.  It is easy and quick to make.  Plus, if you have kids, they LOVE to help dip them in the sugar when they are done.

Ingredients:
1/2 c sugar
1/4 c butter, melted
3/4 t ground nutmeg
1/2 c milk (or your favorite milk substitute, I bet coconut or almond milk would be amazing in this)
1 t Gluten Free baking powder
1 c  Natalie's Gluten Free Flour
1/4 c butter, melted
1/2 c sugar
3/4 t ground cinnamon

1.  Preheat oven to 375 degrees.  Grease 24 mini-muffin cups.
2.  Mix sugar, butter and nutmeg in large bowl.  Stir in the milk, then mix in baking powder and flour just until combined.  Fill the muffin cups about half full.
3.  Bake 15-20 minutes, until the tops are lightly browned.
4.  While the muffins are baking, melt the butter.  In separate bowl, mix the sugar and cinnamon.  Remove muffins from the cups, dip in butter and roll in the cinnamon sugar.  Enjoy!
 

Adapted from a recipe on Allrecipes.com

Thank you Fireflies & Jellybeans, Cybele Pascal, Tasteful Tuesdays, Allergy Free Wednesdays and Vegetarian Mama for allowing me to share this recipe with your readers.