Snickerdoodle Muffins
Due to some commitments elsewhere on my part this weekend, I couldn't participate in Baker Street's Muffin Monday. But the girls still need their lunchbox goodies, and well, I still need something to share!
I give you, Snickerdoodle Muffins:
They're really nothing but a simple sweet muffin with a cinnamon sugar topping.
Preheat oven to 400 degrees. Line one 12-cup muffin pan with paper wrappers or spray with nonstick cooking spray.
2 c. Fancy Baking Blend, other AP GF flour blend, or:
1/3 c. Millet Flour
3/4 c. White Rice Flour
1/4 c. Sweet Rice Flour
2/3 c. Tapioca starch
1/3 c. sugar
1 tsp xanthan gum
1/2 tsp salt
3 tsp baking powder
1 egg
3 Tbsp butter, melted
1 c. + 2 Tbsp milk
1 tsp vanilla
Cinnamon Sugar Sprinkle
1/2 c. sugar
1/2 tsp cinnamon
Sift together flour, sugar, xanthan gum, salt, and baking powder. Set aside.
In another bowl, whisk together egg, butter, milk, and vanilla. Make a well in the dry ingredients and pour in the liquids. Whisk together until combined.
Combine sugar and cinnamon for sprinkle, and top each muffin with about a tsp. of cinnamon sugar.
Bake for 20 minutes or until set and golden.
Simple, but well received. And, having no icing or other frou-frou, they travel VERY well.
They're also pretty muffins, being very white in the center, and delightfully crinkled on top.
Enjoy~
I give you, Snickerdoodle Muffins:
Preheat oven to 400 degrees. Line one 12-cup muffin pan with paper wrappers or spray with nonstick cooking spray.
2 c. Fancy Baking Blend, other AP GF flour blend, or:
1/3 c. Millet Flour
3/4 c. White Rice Flour
1/4 c. Sweet Rice Flour
2/3 c. Tapioca starch
1/3 c. sugar
1 tsp xanthan gum
1/2 tsp salt
3 tsp baking powder
1 egg
3 Tbsp butter, melted
1 c. + 2 Tbsp milk
1 tsp vanilla
Cinnamon Sugar Sprinkle
1/2 c. sugar
1/2 tsp cinnamon
Sift together flour, sugar, xanthan gum, salt, and baking powder. Set aside.
In another bowl, whisk together egg, butter, milk, and vanilla. Make a well in the dry ingredients and pour in the liquids. Whisk together until combined.
Fill muffin cups 2/3 full or use a 2 oz disher to portion batter.
Combine sugar and cinnamon for sprinkle, and top each muffin with about a tsp. of cinnamon sugar.
Bake for 20 minutes or until set and golden.
Yum! Love the golden, domed tops and the white fluffy center. Happy Muffin Monday :D
ReplyDeleteI love snickerdoodles, so a snickerdoodle muffin sounds too good to be true! So many recipes call for sweet rice flour, but I can never find it locally - we're in Montreal. Do you know of a good sub flour?
ReplyDeleteI came across your site on the Circle of Mom's top 25 Food Allergy Mom Blogs. It's given me the idea to start a blog hop for allergies, asthma and eczema - parents or adults dealing with the condition. Please check out the page here and add a comment if you'd like to join. Thanks!
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Jennifer
Thanks for stopping by!
ReplyDeleteIf you can't get sweet rice flour (also known as glutinous rice flour), you can just use a little more white rice flour. It will affect the texture a bit, but not much.
I find mine at the local Asian grocery - it's Thai, in focus, and the brand of flour I prefer is Thai as well. I use their white rice, glutinous rice, and tapioca flours.