French Puff Muffins

Hello everyone! I seem to be starting off my posts with this statement a lot lately: I'm sorry I haven't posted in so long! I've been super busy with school.
Also, GET THIS... I turned on my laptop the other day and the cord just went up in flames! Scared the crap outta me! So that's also a reason I haven't posted, because I was cordless. But I'm up and running now.
But don't worry, I've still been cooking up a storm!

I also wanted to say thank you to everyone for your support! I'm up to 530 views as of today.

Today I'm posting a recipe for yummy cinnamon sugar muffins out of The Food Allergy Mama's Baking Book by Kelly Rudnicki. It calls for all purpose flour but I used a gluten free flour mixture. I used 6 cups = 4 cups brown rice flour, 1 1/3 cups potato starch, and 2/3 cup tapioca starch/flour. You can also check out my replacements page for other gluten free mixes.

French Puff Muffins: Dairy, eggs, soy, nuts, fish, and wheat/gluten free.

Makes 12 muffins.

Ingredients

• 2/3 cup dairy-free margarine
• 1 tablespoon water
• 1 cup granulated sugar
• 3 cups unbleached all-purpose flour (Gluten free: see previous paragraph)
• 3/4 teaspoon xanthan gum (if using gluten free flour)
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 teaspoons baking powder
• 1 cup soy/rice/almond/hemp milk

1. Preheat oven to 350 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. To make the muffins, in the bowl of a stand mixer fitted with the paddle attachment, combine the 2/3 cup margarine, water, and 1 cup sugar.
3. In a medium bowl, combine the flour, salt, 1/2 teaspoon cinnamon, nutmeg, and baking powder with a wire whisk.
4. Add the flour mixture and "milk" to the margarine-sugar mixture by thirds, alternating between each addition.
5. Using a cookie scooper, place the batter into the prepared muffin pans.
6. Bake for 15 to 20 minutes, or until and inserted cake tester/toothpick comes out clean.
7. To make the topping, combine the 1 cup sugar and 2 teaspoons cinnamon in a small bowl, and place the melted 1/2 cup margarine in a small bowl. Remove the muffins from the pan and dip each in margarine, and then roll each muffin top in the cinnamon-sugar mixture.