Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free)

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READY IN: 25mins
SERVES: 18-22
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gather your ingredients, then preheat the oven to 350°F.
  • Whisk together the rice flour, baking powder, and salt.
  • Meanwhile, in a standing mixer, cream the butter with sugar.
  • Drop in the eggs, one at a time. Beat until fully incorporated and scrape down the sides.
  • Then add the sour cream.
  • Once you’ve whisked that in, add the rice flour mixture.
  • ‘Don’t forget the cheese, please!
  • Spoon into greased cupcake tins. Leave some room for them to rise up (they aren’t meant to have “muffin tops” though).
  • Sprinkle with sesame seeds.
  • Bake at 350F for about 15-20 min, or until an inserted toothpick comes out clean. Let cool for 15 minutes and pop out of the tins.
  • Eat at room temperature with a big cuppa coffee.
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