With these tasty gluten-free jam donut muffins, you can enjoy the taste of jam-filled donuts without the gluten. You can eat them for breakfast or as a sweet snack at any time.
Ingredients: 2 cups gluten-free flour blend. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened applesauce. 1/2 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. 1/2 cup gluten-free jam of choice raspberry, strawberry, etc.. 1/4 cup powdered sugar, for dusting.
Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Add the almond milk, vegetable oil, vanilla extract, and applesauce to a different bowl. Mix them together. Mix the dry and wet ingredients together until they are just barely mixed. Be careful not to mix too much. Half-fill each muffin tin with batter. In the middle of each muffin cup, put a teaspoon of jam. Then, add more batter until the cups are 3/4 full. Put it in the oven and bake for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through. Put powdered sugar on top of the muffins after they have cooled down.
Prep Time: 15 minutes
Cook Time: 18 minutes
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