This recipe makes 18
1 cup rice flour
1 teaspoon baking powder
1 pinch salt
1 cup butter, softened
1 cup sugar
3 large eggs
1 cup sour cream*
1/2 cup grated hard cheese, such as cotija or parmesan*
sesame seeds, to taste
Preheat the oven to 350 F.
Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
Bake for 15-20 minutes.
Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.
1 cup rice flour
1 teaspoon baking powder
1 pinch salt
1 cup butter, softened
1 cup sugar
3 large eggs
1 cup sour cream*
1/2 cup grated hard cheese, such as cotija or parmesan*
sesame seeds, to taste
Preheat the oven to 350 F.
Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
Bake for 15-20 minutes.
Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.
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