Gluten Free Cherry Cheesecake Mini-Muffins
3/4 c. white rice flour
1/4 c. corn starch
1/4 c. plus 2 Tablespoons sugar
2 teaspoons GF baking powder
1/2 teaspoon salt
1 egg or ¼ c. egg substitute
1/4 c. GF sour cream (be sure to check your label - all sour creams are NOT GF!)
1/4 c. half 'n half (substitute skim, 2%, whole milk, or cream, if you like)
1/2 t. pure vanilla extract
2 ounces cream cheese (Neufchatel works fine)
2 Tablespoons sugar (yes, 2 additional T.)
8 fresh cherries, halved (stems & pits removed)
Preheat your oven to 400 degrees F. Oil or spray mini muffin tins.
Yield: 16 mini muffins
Combine the first 8 ingredients, mixing by hand until smooth. Fill muffin tins approximately 2/3 full with batter. Set aside.
In a small bowl, combine cream cheese and 2 Tablespoons sugar. Mix until smooth.
Place 1/2 teaspoon of cream cheese mixture on top of each unbaked muffin - slightly press into batter, but leave at least half of cream cheese visible on top.
Top each dollop of cream cheese with a cherry half (do not press down, as muffins may overflow as they bake!).
Bake for 9 minutes, or until muffin edges are a light golden color. Remember, ovens vary, so monitor these so as not to over bake.
Remove to a plate to cool. Serve at room temp or chilled, but store the leftovers (ha!) in the chill box due to cream cheese filling.
3/4 c. white rice flour
1/4 c. corn starch
1/4 c. plus 2 Tablespoons sugar
2 teaspoons GF baking powder
1/2 teaspoon salt
1 egg or ¼ c. egg substitute
1/4 c. GF sour cream (be sure to check your label - all sour creams are NOT GF!)
1/4 c. half 'n half (substitute skim, 2%, whole milk, or cream, if you like)
1/2 t. pure vanilla extract
2 ounces cream cheese (Neufchatel works fine)
2 Tablespoons sugar (yes, 2 additional T.)
8 fresh cherries, halved (stems & pits removed)
Preheat your oven to 400 degrees F. Oil or spray mini muffin tins.
Yield: 16 mini muffins
Combine the first 8 ingredients, mixing by hand until smooth. Fill muffin tins approximately 2/3 full with batter. Set aside.
In a small bowl, combine cream cheese and 2 Tablespoons sugar. Mix until smooth.
Place 1/2 teaspoon of cream cheese mixture on top of each unbaked muffin - slightly press into batter, but leave at least half of cream cheese visible on top.
Top each dollop of cream cheese with a cherry half (do not press down, as muffins may overflow as they bake!).
Bake for 9 minutes, or until muffin edges are a light golden color. Remember, ovens vary, so monitor these so as not to over bake.
Remove to a plate to cool. Serve at room temp or chilled, but store the leftovers (ha!) in the chill box due to cream cheese filling.
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