You have no idea how excited I am about this recipe! I am always taking things from my experiences in the world as inspiration for food. At Evil Czech Brewery, they have a brunch you can go to on the weekends, and I went for the first time the other day. They have some pretty innovative ideas floating around! They have cold brewed coffee on nitro, and if you have never tried this, you need to. They have plenty of options that are “healthier” options in addition to some major indulgences. One of the indulgences they had on the line when I went was a beignet. A beignet is a little fried donut hole kind of thing that has a sugar coating or chocolate sauce, etc. Donuts in the land of grain-free baking just aren’t work it. The texture is never right and it’s always too much work for the level of satisfaction. However, I had an epiphany when I was watching food network one day! I can make mini cupcakes and turn them into donut holes! So, here you have it. A nutmeg mini cupcake rolled in butter and coated in maple sugar and cinnamon. It reminds me of a cinnamon sugar donut hole and the flavor nods to a Rise n Roll. I have a sensitive palate for sugar because when you eat healthy foods, sweet things taste that much sweeter. These are sweet to me, which means they are probably perfect for those not used to eating a clean diet. Perfect fake out!
Paleo Cinnamon Sugar Beignets
2/3 cup coconut flour, sifted
1/2 cup full fat coconut milk
1/2 cup pure maple syrup
1 tsp baking powder
2 Tbsp vanilla
1/2 tsp salt
1/2 cup butter or coconut oil melted
1/4 tsp freshly grated nutmeg
maple sugar + cinnamon, butter for rolling after
Preheat oven to 350F. Rub some butter in the bottom of a mini muffin tin. Add all the ingredients except the melted butter into a bowl and use a mixer to make it smooth. As you continue mixing, add the melted butter until incorporated. Fill each mini muffin hole with batter. (You will have enough batter to make multiple mini muffin tins or you can make one mini muffin tin and then some full size). Bake for 14 minutes or until the middle springs back at you when pressed for the mini muffins. If you bake some full size, you will need to let them go for 22 minutes.
After the muffins are baked and cooled, make 2 shallow dishes: one with melted butter and one with cinnamon and granulated sugar (I used maple sugar). Roll your muffins in melted butter and then in the cinnamon sugar. Enjoy! Or store for later. ;)