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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 9 |
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In Mexico, a quesadilla is more like what we think of as a grilled cheese sandwich, but with tortillas instead of bread. In Guatemala, these sweet little cheese things are like buttery cupcakes, and they are baked as special-occasion treats for children who've had a good report card or lost a tooth. Ingredients:
3/4 cup rice flour (not asian) |
1 teaspoon baking powder |
1/4 teaspoon salt |
7 tablespoons unsalted butter, softened |
2/3 cup sugar |
3 large eggs |
1/2 cup farmer cheese at room temperature |
Directions:
1. Preheat oven to 350°F with rack in middle. Line muffin cups.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
4. Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.
5. Cooks' notes: · Cakes are best eaten the day they are made. · Cakes can also be baked in lined mini-muffin pans for 30 minutes; recipe yields 30 mini muffins.
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