Salvadoran Breakfast Cakes
Author: myutensilcrock.com
Prep time:
Cook time:
Total time:
Serves: 20-24 mini-muffins
- 1.5 sticks (.75 c) unsalted butter, softened
- .75 c sugar
- 2 eggs + 1 egg white
- 1 c lite sour cream {you may be able to use Greek yogurt, but I have not tried yet}
- .5 c grated hard cheese (I used parmesan)
- 1 c brown rice flour
- 1 t baking powder
- pinch of salt
- 1 t sesame seeds, to sprinkle
- Heat the oven to 350 and spray tins for 24 mini-muffins with cooking spray.
- In the bowl of a stand mixer or using a hand mixer, mix the butter with sugar until creamy and well-combined.
- Add the eggs and egg white, one at a time, until they are fully incorporated.
- Mix in the sour cream and cheese.
- When the wet ingredients are all combined, add in the rice flour, baking powder, and salt, and mix until combined.
- Spoon into prepared muffin tins, filling each one ¾ full. {I used a 2 T cookie scoop, and juuust under-filled it.}
- Sprinkle a few sesame seeds on top of each one.
- Bake for 15-20 minutes, until they bounce back when you lightly press the top, and the outsides start to brown.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2016/01/16/mini-salvadoran-breakfast-cakes/
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