1/2 Cup flour (See Gluten-Starch Free Flour Recipe Below)
3/4 cup Milk
2 large eggs
1/2 teaspoon salt
2-3 tablespoons butter melted
Powdered sugar
Whipped cream or nondairy topping optional
Directions
1. Place a nonstick mini muffin pan in the oven and heat to 400 degrees F. While oven is heating place flour, milk, eggs, and salt in a blender and blend until smooth. Carefully remove the pan from the oven (don't forget its hot!) and quickly spray the wells with nonstick spray. Fill muffin wells three-fourths full with batter
2. Bake 12-18 minutes until batter is puffed and slightly golden on top. Remove puffs and place on plate or platter.
DIPS I'VE ENJOYED WITH THESE TASTIES
melted butter and powdered sugar, Grey Poupon (for the non-sweet tooth), peach syrup etc...etc..
The America's Test Kitchen Gluten-Free Flour Blend
24 ounces (41/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2 table spoons Sweet Rice Flour
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
7 1/2 ounces (12/3 cups) brown rice flour
1 1/4 cups +2 table spoons Sweet Rice Flour
Whisk all ingredients in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
