Salvadoran Quesadilla (sweet Breakfast Cake, Gluten Free)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup rice flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup butter
• 1 cup sugar
• 3 eggs
• 1 cup sour cream
• 1/2 cup grated hard cheese (like parmesan or cojita)
• sesame seeds, to taste

Recipe

• 1 gather your ingredients, then preheat the oven to 350°f.
• 2 whisk together the rice flour, baking powder, and salt.
• 3 meanwhile, in a standing mixer, cream the butter with sugar.
• 4 drop in the eggs, one at a time. beat until fully incorporated and scrape down the sides.
• 5 then add the sour cream.
• 6 once you’ve whisked that in, add the rice flour mixture.
• 7 ‘don’t forget the cheese, please!
• 8 spoon into greased cupcake tins. leave some room for them to rise up (they aren’t meant to have “muffin tops” though).
• 9 sprinkle with sesame seeds.
• 10 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.
• 11 eat at room temperature with a big cuppa coffee.