Glazed Donut Muffins

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Wow! This morning I actually had no appointments scheduled and so I figured it was probably best to skip the gym also and work on a new recipe. Like a lot of my friends, I have experienced PINTEREST and I love looking at recipes and getting inspired by them. I have spent the last few weeks simply collecting recipes that I can tweak and make them safe for our family and you all as well. I thought I would take a spin on a glazed donut and actually make them into a healthier, muffin.

So out came the ingredients and I got started on some dairy free, egg free, & peanut free treats.

Muffin Ingredients:

1/4 C. Earth Balance Coconut Spread

1/4 C. Canola Oil

1/2 C. Granulated Sugar

1/3 C. Brown Sugar, packed

3 tsp. Ener-G Egg Replacer + 4 TB. Warm water

1 1/2 tsp. Baking Powder

1/4 tsp. Baking Soda

3/4 tsp. Ground Nutmeg

1 tsp. Cinnamon

3/4 tsp. Salt

1 tsp. Vanilla Extract

2 2/3 C. All Purpose Flour

1 C. Coconut Milk

Glaze Ingredients:

3 TB. Earth Balance Coconut Spread, melted

1 C. Confectioner’s Sugar, sifted

3/4 tsp. Vanilla Extract

2 TB. Hot Water

Time to get started!

Preheat oven to 425 and line 12 muffin tins with liners. I actually had a little extra batter to fill 6 mini-round tins and those I sprayed with cooking spray with flour.

In a large stand mixer with a paddle attachment, beat butter, oil, and sugars until smooth. Beat in Ener-G mixture.

While on low, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined. Stir in flour and almond milk, alternating a little at a time until completely combined.

Using an ice cream scoop, fill liners and smooth the tops.

Bake until muffin tops are light golden and springy on top, approx 15 minutes, rotating halfway.

Cool 5 minutes in pan then 10 minutes on a wire rack before glazing.

For the glaze, simply beat together melted Coconut spread and confectioners sugar. Add in vanilla and then hot water and continue blending until smooth.