Sunday, November 20, 2011

Sinful Cinnamon Cakes

Okay so in my post for Orange Pumpkin Bread I wrote about growing tired of fall spices.  But I was recently inspired!  I made gluten free muffins for a friend's wedding shower at work.  There is another teacher at our school who has Celiac Disease and the staff are all so knowledgeable and supportive of our gluten free escapades.  My goal was a muffin that tasted delicious, slightly indulgent and would make people say, "I had no idea this was gluten free!"

For a crowd pleaser, my inspiration was cinnamon swirl muffins, who doesn't love that?  Comfy Belly's Cinnamon Bun Muffins look delicious.  Like a cinnamon coffee cake, she layers a cinnamon topping in the middle of each muffin.  My recipe is a bit different.  I was tired at the end of a long day and accidentally added cinnamon to the batter (instead of just using it in the topping), so the recipe morphed from there. 

Don't worry if the glaze finds its way to other parts of the muffin tin.  The excess came off very easily right out of the oven, or let it harden and you have a few extra crunchy bits for yourself.  

Sinful Cinnamon Cakes
makes 12

2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/4 C butter melted
1/2 C honey
1 T + 1 1/2 tsp cinnamon

Cinnamon Glaze
1/4 C butter melted
1/4 C honey
1 1/2 tsp cinnamon

Preheat the oven to 350 and line a muffin tin with paper liners
To make the cake, whisk the eggs, cooled and melted butter, and honey
Mix in the blanched almond flour, baking soda, salt and cinnamon
Using an 3/4 full ice cream scoop, scoop the batter into the paper lined muffin tin

To make the cinnamon glaze, melt the butter, honey and cinnamon together on the stove top or in the microwave.  Mix well.
Using a Tablespoon, spoon one tablespoon of glaze over each scoop of batter.
The glaze will cover the top and then fall around the sides.  Be careful not to let the glaze over flow the edges. 

Bake the cakes 20-25 minutes until the tops are golden brown and the center is just cooked.
Let cool for 30 minutes before serving.

1 comment:

Rosalie said...

That sounds really good.