Dessert for Breakfast - Cinnamon Doughnut Muffins

I made wheat muffins for some high schoolers this morning, and then adapted this recipe for my kid's breakfast. These are a treat...not healthy enough for every day. I'll end up making them more healthy for everyday eating, but if you are looking for a treat you can whip up with pantry ingredients, this is a good one. 

Preheat your oven to 375.

Combine:
1/2 cup liquid oil (melted butter or earthbalance, vegetable oil or olive oil)
1 c sugar (I reduced this to 3/4 cup, but some gf flours taste funny without enough sugar)
1.5 t nutmeg
1 egg (could leave this out if you need to)

Mix in:
1 c milk (I used 1/2 almond milk & 1/2 heavy whipping cream :D because Emilie tolerates the cream)

Mix in:
2 cups flour (I used 1 c brown rice flour, 1/2 c sorghum flour, 1/2 c tapioca starch & 1/2 c potato starch)
1 teaspoon xantham gum
1/2 to 3/4 teaspoon salt (could leave this out if making with wheat flour)

Bake at 375 for 17 minutes till toothpick comes out clean.

Melt butter or df margarine (1/4 to 1/2 cup).

Dip muffin tops in butter, then in cinnamon sugar (1 c sugar to 2 teaspoons cinnamon)

Enjoy! (my kids sure did:)

Notes: Next time I will use all almond milk & replace some sugar with something else (not sure what yet), and replace the tapioca and potato starches with brown rice flour to see if I can make it more healthy but still delicious.