Salvadoran Breakfast Cakes
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Serves: 20-24 mini-muffins
 
Ingredients
  • 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
Instructions
  1. Heat the oven to 350 and spray tins for 24 mini-muffins with cooking spray.
  2. In the bowl of a stand mixer or using a hand mixer, mix the butter with sugar until creamy and well-combined.
  3. Add the eggs and egg white, one at a time, until they are fully incorporated.
  4. Mix in the sour cream and cheese.
  5. When the wet ingredients are all combined, add in the rice flour, baking powder, and salt, and mix until combined.
  6. Spoon into prepared muffin tins, filling each one ¾ full. {I used a 2 T cookie scoop, and juuust under-filled it.}
  7. Sprinkle a few sesame seeds on top of each one.
  8. 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/