Bombletts - The story of how a muffin and a cinnamon sugar donut got it on...

MAKES 12 MUFFINS 

That's right folks - a delicious muffin and a velvety cinnamon sugar donut did it and this is their beautiful love child. This was inspired by my obsession with the magazine, Bon Appétit, where they like to post recipes that people crave from their travels to foreign lands/restaurants. This is adapted from one of those recipes. However, I made it better ;) This is vegan and gluten free, but please feel free to improvise with “real” ingredients as you desire, if you’re into that sort of thing. Now make these and put this delicious love child in your mouth!

TOOLS

2 medium bowls

measuring cups and spoons

mixer

spatula

muffin tin

2 small bowls 

cooling rack or dish towel 

INGREDIENTS

2 ¼ cups gluten free flour [I have a mix I like to use on my blog]

2 tsp baking powder

1 tsp salt

½ tsp ground nutmeg

¼ tsp allspice 

½ cup coconut oil or vegan butter [I prefer coconut oil]

¾ cup organic sugar

1 egg replacer

¼ tsp vanilla

1 cup almond or hazelnut milk

Cooking spray [or baking spray]

6 tbsp coconut oil

½ cup organic sugar

1 tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, salt, nutmeg and allspice. mix together and set aside.

1. In the other medium bowl with your electric mixer, combine the coconut oil [or vegan butter] and sugar until light and airy, about 4 minutes. With the mixer on medium-low add the egg and vanilla. Beat until combined.  

1. Set the mixer to low, add 1/3 of the dry ingredients. Add 1/2 a cup of the milk. Combine. Add another 1/3 of the dry ingredients and the remaining 1/2 cup of the milk. Combine. Add the remaining 1/3 of the dry ingredients. Combine. It should be a firm liquid. 

1. With the cooking spray, prepare the muffin tin. Pour the batter equally into all 12 cups. Place into the oven. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Make sure to rotate the muffin tin half way into your baking. 

1. Remove from the oven and let cool for 5 minutes, then flip onto either a cooling rack or a dishcloth and continue to cool to room temperature. 

1. Meanwhile, place the coconut oil in one small bowl and bring up to liquid form [you can set the bowl in a larger bowl of hot water and it will liquify the oil or you can melt it on low on the stove top]. In the second small bowl, combine the sugar and cinnamon. 

1. Take one muffin, dip the top in the oil, then place in the cinnamon sugar to coat. Repeat until all your muffins are equally as pretty. 

Whatever you don’t devour right away, make sure to put into a airtight container at room temp. They’ll last a few days. 

You can download/print the PDF here