(Picture coming soon!)
Ingredients:
1/4 cup butter (or Earth Balance buttery sticks)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup gluten-free flour mix (I used Jules which already has xanthan gum mixed in. If your flour mix does not contain xanthan gum, add 1 teaspoon xanthan gum.)
1 cup whipping cream (or milk or almond or rice milk)
Glaze:
3 tablespoons butter (or Earth Balance buttery sticks), melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water
Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners or spray with cooking spray. In a mixing bowl, beat together butter, oil and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, approximately 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make glaze, mix together melted butter, powdered sugar, vanilla and water and whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a dsecond time and allow to harden then serve.
Ingredients:
1/4 cup butter (or Earth Balance buttery sticks)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cup gluten-free flour mix (I used Jules which already has xanthan gum mixed in. If your flour mix does not contain xanthan gum, add 1 teaspoon xanthan gum.)
1 cup whipping cream (or milk or almond or rice milk)
Glaze:
3 tablespoons butter (or Earth Balance buttery sticks), melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water
Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners or spray with cooking spray. In a mixing bowl, beat together butter, oil and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, approximately 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make glaze, mix together melted butter, powdered sugar, vanilla and water and whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a dsecond time and allow to harden then serve.
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