Absolute heaven in a muffin! I used coconut oil and coconut/almond milk, a healthy and delicious choice. The muffins can be made dairy free by simply replacing the butter in the topping with Earth Balance butter flavored shortening. They are my daughter Hannah's favorite.
1/2 c. Granulated sugar
1/3 c. Coconut oil or palm oil shortening
1 lg. Egg
1 c. T.G.I.G.F! Mix
1/4 c. Coconut flour
1/4 c. Tapioca OR Potato starch
1 1/2 t. Aluminum-free Baking powder
1/4 t. Nutmeg
1/2 c. Coconut/Almond milk - can use cow's or rice
1/2 c. Granulated Sugar
1 t. Cinnamon
6 T. Butter or Butter flavored shortening, melted
Preheat oven to 350 degrees. In a large mixing bowl cream together sugar and coconut oil or shortening, add egg. In a small bowl combine dry ingredients. Turn mixer on low and slowly add dry ingredients and milk to sugar and shortening. Mix until fully blended. Dough will be thick. Fill muffin cups 1/2 way, using a spoon gently press dough to fill muffin cup. Bake in a 350 degree preheated oven for 14-17 minutes until light golden color. Allow muffins to sit while preparing topping ingredients. For the topping, in a small bowl stir together sugar and cinnamon and melt butter or butter flavored shortening in a separate small bowl. Take one muffin at a time and dip into the melted butter or shortening then into the cinnamon sugar mixture. Repeat until all muffins are coated. Store leftover muffins(if there are any!) in an airtight container in the refrigerator and simply reheat in microwave.