March Recipes

Gluten-Free Mini Dutch Babies

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Muffin pan filled with Gluten Free Mini Dutch Babies
Hands On:
18 minutes
Total Time:
165 minutes


  • 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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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%

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