French Breakfast Muffins, Gluten-Free

Art of Gluten-Free Baking/http://artofglutenfreebaking.com

-adapted from The Pioneer Woman Cooks

Makes about 15 muffins

Special Equipment Needed

-stand mixer is nice, but a hand mixer will do

-muffin tin

Ingredients

For Muffins

3 C Jeanne's Gluten-Free All-Purpose Flour Mix

1 TBL double-acting, aluminum-free baking powder

1 tsp salt

1/2 tsp ground nutmeg (I use freshly ground)

11 TBL (1 stick plus 3 TBL) unsalted butter, softened

1 C granulated sugar

2 large or extra large eggs

1 C milk

extra tapioca flour and melted butter for tins OR baking cup liners

For Coating

1/2 C (1 stick) unsalted butter, melted

3/4 C sugar

1 1/2 tsp ground cinnamon

Preheat oven to 350 degrees F.

Butter and flour your muffin tins with the tapioca flour and melted butter or line with baking cup liners.

In a medium bowl, mix together flour, baking powder, salt, and nutmeg. Set aside.

In bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy--3 or 4 minutes. Add sugar, beat further. Add eggs, one at a time, beat for another 2 minutes.

With the mixer on low, add flour mixture and milk, alternating between the two, beginning and ending with the flour mixture.

Spoon into prepared muffin tins--I fill them almost full. I usually get about 15 muffins total.

Bake at 350 degrees F for 20-25 minutes, or until tester comes out clean. Let the muffins cool in the pan for a few minutes while you make the coating.

To make the coating, mix together the cinnamon and sugar and place in a shallow bowl. Place the melted butter in another shallow bowl. Carefully dip the tops of the still-warm muffins in the butter and then in the cinnamon-sugar mixture to coat. Place muffins on a rack to cool completely.

Enjoy!