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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 25%
  • Protein: 1.9g
  • Fat: 1.5g
  • Saturated fat: 0.7g
  • Carbohydrate: 8.7g
  • Fiber: 0.2g
  • Sodium: 23mg
  • Cholesterol: 29mg


  • 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)


  1. 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.
  2. Nutritional analysis per piece.
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