Salvadoran Quesadilla (Sweet Breakfast Cake, Gluten Free)

• 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

1. Gather your ingredients, then preheat the oven to 350u0b0F.
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.

rice flour, baking powder, salt, butter, sugar, eggs, sour cream, hard cheese, sesame seeds

Taken from www.food.com/recipe/salvadoran-quesadilla-sweet-breakfast-cake-gluten-free-456396 (may not work)