Chocolate Doughnut Muffins

Preheat oven to 400 degrees.  Grease 24 muffin tins or line with paper (greasing does work best for this recipe though since the muffins are glazed).

Muffin:
1/3 cup brown sugar
2 cups gluten free flour blend (one that contains xanthan gum already)
2/3 cup cocoa
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Place brown sugar in a bowl and sift the remaining dry ingredients on top of it.  Stir to combine slightly.

Add to dry ingredients in bowl:
1/2 cup oil
3 eggs
1 cup water
1 teaspoon vinegar

Combine with a whisk or spoon to mix thoroughly.  Scoop into greased muffin tins (batter should make enough for 24 muffins)--fill tins 1/2-3/4 full.  Bake for 15-18 minutes or until the muffins spring back when touched or a toothpick inserted in the center comes out clean.

Chocolate Glaze:
Place the following in a 1 or 2 quart saucepan:
1/4 cup butter (I used "Earth Balance" dairy free butter alternative)
1/4 cup milk (You can use coconut, soy, rice, or almond milk.  I didn't have any of those on hand so I used water and it worked just fine.)
3 Tablespoons cocoa
1 Tablespoon corn syrup

Bring the above to a boil over medium high heat, stirring constantly.
Remove from heat and add:
1/2 teaspoon vanilla
2 cups powdered sugar
Beat well by hand until it comes together and is smooth.  Pour into a small bowl.

Once muffins are cool, dip the tops into the glaze.  Allow to set just slightly and then top with sprinkles, nuts, or any other topping, if desired.  Otherwise, allow glaze to completely set and store in an airtight container.