Quesadilla

1. 1

   Preheat the oven to 325. Grease and flour a standard size 12 cup muffin tin, set aside until needed.

2. 2

   In a mixing bowl, whisk together the rice flour, sugar, cheese and baking powder to combine them. Pour in the melted butter and the buttermilk and stir to make a thick paste. Add the eggs and whisk just to combine the batter.

3. 3

   Divide the batter evenly between the cups in the pan. Sprinkle the tops of the cakes with the sesame seeds. Bake until a tester inserted into the middle of the muffin comes out completely clean, about 25-30 minutes. Allow the cakes to cool in the pans for 5-10 minutes then carefully remove them and place them on a rack to finish cooling. Store airtight at room temperature for a day or two or wrap each one and freeze for up to a month.

No additional tips available.