Muffin pan filled with Gluten Free Mini Dutch Babies

Hands On:

18 minutes

Total Time:

165 minutes

Serves:

Ingredients

1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
1 cup Hy-Vee whole milk, at room temperature
4 Hy-Vee large eggs
¼ cup Hy-Vee granulated sugar
¼ cup Hy-Vee unsalted butter, melted and cooled slightly
1 tsp Hy-Vee vanilla extract
½ tsp Hy-Vee salt
3 tbsp cold Hy-Vee unsalted butter, cut into 12 pieces
¾ cup lemon curd
¾ cup Basket & Bushel red raspberries
Hy-Vee powdered sugar, for dusting
Lemon zest, for garnish
Hy-Vee Select 100% pure maple syrup, for serving

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Preparation

Place flour, milk, eggs, sugar, ¼ cup melted butter, vanilla and salt in a blender. Cover and blend for 1 minute or until smooth. Refrigerate batter for 2 hours or overnight.

Place oven rack in center of oven; preheat oven to 425°. Place 1 piece of cold butter into each of 12 (2½-in.) muffin cups. Place muffin-cup pan in oven for 1 to 2 minutes or just until butter is melted. Remove from oven; tilt pan to coat sides of muffin cups with butter. Stir prepared batter. Immediately pour ¼ cup batter into each muffin cup.

Bake for 16 to 20 minutes or until puffed and lightly browned. Cool in muffin cups for a few minutes or until centers deflate. Fill centers with lemon curd; top with raspberries. Dust with powdered sugar and garnish with lemon zest, if desired. Serve with maple syrup, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		77
% Daily Value*
Total Fat: 4g		5%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 28mg		9%
Sodium: 45mg		2%
Total Carbohydrate: 9g		3%
	Dietary Fiber: 0g	1%
	Sugars: 6g	11%
Protein: 1g		2%