Baked cinnamon sugar donut cakes

Ingredients

3/4 cup buckwheat flour
1/4 cup plain flour/glutenous flour
1 teaspoon baking powder
pinch salt
1/2 cup caster sugar
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 cup rice milk
1 large no egg
1/4 cup melted Nuttalex
1 teaspoon vanilla extract

To finish
1/2 cup caster sugar
1/4 teaspoon ground cinnamon
1/4 cup melted butter

Method

• Lightly grease 9 holes of a standard muffin tin.

• Preheat the oven to 180°C fan bake.

• Combine all the dry ingredients in a large bowl.

• Whisk the milk, egg, Nuttalex and vanilla together then pour onto the flour mixture. Gently but thoroughly stir together but don’t overbeat.

• Divide the batter between the holes of the prepared tin and bake for about 10 minutes, or until risen and golden.

• Combine the sugar and cinnamon in a bowl.

• When cool enough to handle and working with one cake at a time, brush it lightly all over with melted butter then toss in the sugar to coat on all sides. Repeat with the remaining cakes.

Original recipe: Baked cinnamon sugar doughnuts cakes