Rice Muffin Popovers

Notes: If batter stands, muffins won't be as crisp or puffy, because the flour rapidly soaks up the liquid. And since there is no gluten in rice flour, the muffins won't pop as much as wheat flour versions, and may sink as they cool.

Yield:

Makes 8 pieces

Recipe from

Nutritional Information

Calories 57
Caloriesfromfat 25 %
Protein 1.9 g
Fat 1.5 g
Satfat 0.7 g
Carbohydrate 8.7 g
Fiber 0.2 g
Sodium 23 mg
Cholesterol 29 mg

Ingredients

1 1/2 teaspoons butter
1 large egg
1/2 cup nonfat or low-fat milk
1/2 cup sweet or cooked rice flour
1/2 teaspoon salt (optional)

Preparation

In a bowl, beat together to blend 1 1/2 teaspoons butter (if using cooked rice flour), 1 large egg, 1/2 cup nonfat or low-fat milk, 1/2 cup sweet or cooked rice flour, and 1/2 teaspoon salt (optional). At once, fill 8 well-buttered muffin cups (2 1/2 in.) equally with batter. Bake in a 375° oven until popovers are well browned, about 35 minutes (about 30 minutes in a convection oven). Run a knife between pan and popovers and ease out of pan. Serve hot.

Nutritional analysis per piece.

Note:

April 1999