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Rice Muffin Popovers





Yields
Makes 8 pieces

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.

 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)
Step 1
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.

Step 2
2

Nutritional analysis per piece.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories57
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.7g4%
Cholesterol 29mg10%
Sodium 23mg1%
Total Carbohydrate 8.7g4%

Dietary Fiber 0.2g1%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.