Vegan and Gluten Free Donut Muffin Photos

E declared the other day that she wanted me to make donuts but after looking at the baked and yeasted sorts and deciding there was no time, I happily settled upon Cybele Pascal’s Donut Muffin recipe.  Did you hear she has a new cookbook coming out this year, by the way?  I am so excited as I already own her previous two books.  Here’s the amazon affiliate link to pre-order it if you are interested, it comes out in December and even if it does look like it is not meat free, I am sure it will have some great ideas anyway.  Speaking of great ideas, I received some cookbook review copies the other day that I am starting to test out and hopefully will be able to share what I learn sometime soon.

These muffins are really delicious, fast, and easy to make.  I highly recommend them and have already made them again since these photos were taken.  I did make a mistake in my reading of the recipe where I mixed the palm oil shortening with the cinnamon & sugar mixture before putting it on the muffins instead of dipping the baked muffin in the melted shortening and then into the cinnamon & sugar mixture.  The first method yields a streusel-type topping which is tasty but tends to fall off when you bite into the muffin.  I made my second batch correctly, though!

R is really liking my little photo breaks, it means Mama’s hands are too busy with the camera to stop him from sneaking his hand onto the plate.  Don’t be worried by the nutmeg in these, by the way, it took me a long time to be okay with using nutmeg just because of the word “nut” but that was irrational of me.  The flavor of the nutmeg is the star in this recipe.