Gluten-Free Powdered Sugar Doughnut Muffins

• Gluten-free nonstick cooking spray
• 3/4 cup white rice flour
• 1/2 cup cornstarch
• 1/4 cup sweet rice flour
• 3/4 cup granulated sugar
• 2 teaspoons baking power
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 package (1 pound) powdered sugar

1. Adjust oven rack to the middle position and preheat the oven to 350u0b0F. Lightly grease the cavities of a mini muffin pan with nonstick cooking spray.
2. In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.
3. Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown.
4. While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
5. Remove the muffins from the oven and working in batches, place them directly into the powdered sugar. Gently roll the muffins in the sugar to cover them. The steam from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.

white rice flour, cornstarch, sweet rice flour, sugar, baking power, salt, ground nutmeg, milk, vegetable oil, egg, powdered sugar

Taken from www.seriouseats.com/recipes/2012/06/gluten-free-powdered-sugar-doughnut-muffins-recipe.html (may not work)