Por These puffy bits of bread with steamy centers and crisp crusts are nice for a change but especially good for those allergic to wheat.
Makes 8
1½ teaspoons butter, soft
1 egg, large
½ cup milk, non-fat or low-fat
½ cup rice flour
¼ teaspoonful cayenne pepper
¼ teaspoon salt
Preheat oven to 375ºF. Butter eight 2½-inch muffin cups.
Put all ingredients into a small bowl; beat together with a spoon. Immediately, fill greased muffin cups equally with batter. Bake until well browned, about 35 minutes. Ease out of cups with a knife. Serve hot.
NOTE: Do not allow batter to stand. Popovers will not be crisp or puffy (because rice flour, which has no gluten, soaks up the liquid rapidly) and they may sink as they cool.