Gluten Free Cinnamon Roll Muffins
You know how some people are chocolate people, and others are vanilla people?Well, cinnamon rolls are for everyone. I mean really, who doesn’t like cinnamon rolls?
Now, it's not every day I'll post a not so healthy treat on Running On E, however, it's also not every day that it's Father's Day either. With my father's love for muffins in mind and everyone's desire for cinnamon rolls, I decided to whip up a scrumptious batch of glutenless muffins.
*NOTE* glutenless does not mean guiltless, just because something does not contain gluten does not make it healthy as you will see in the ingredients below.
However, a big fan of balance, I feel the need to share one of the most tender, delicious, magnificent, moist, mouthwatering.. (shall I go on?) breakfast/dessert I have ever made.
Let's just cut to the chase:
4 tablespoons vegetable shortening, melted and cooled
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
Cupcakes 2 cups basic gum-free gluten free flour blend
1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
3 eggs at room temperature, beaten
2 teaspoons pure vanilla extract
2/3 cup low-fat buttermilk, at room temperature
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
Next make the cupcake batter.
In a medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Set the dry ingredients aside.
In the bowl of a stand mixer (or a large bowl with a handheld mixer or in my case a Ninja blender), beat the butter on medium speed until light and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium speed until well-combined. Add the dry ingredients, alternating with the buttermilk, in 3 parts, beginning and ending with the dry ingredients. The batter will be thick but light and fluffy.
Place half of the cupcake batter in the prepared wells of the muffin tin, and top with half the filling.
Swirl the filling around gently in the batter with the end of a long spoon or a toothpick or skewer.
Top with the remaining cupcake batter, and then the remaining filling, and swirl again. Shake the tin back and forth until the batter is in an even layer in each muffin well.
Place in the center of the preheated oven and bake for 19 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Remove the cupcakes from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Remember balance is balance, so take one and save the rest for tomorrow :)