Gluten Free Rice Flour Sweet Cheese Muffins

1 cup of Rice flour, ( you can use white or brown rice flour but the these muffins come out the best when you use sweet rice flour if you can find it. If not they taste better if you use White rice flour.)
1 tsp baking soda or powder
1/2 stick of butter
1/2 cup parm cheese grated
3 eggs
5tbs sour cream
1 cup of half and half

Preheat the oven to 350F.
Meanwhile, whisk together the rice flour, baking soda, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much).
Bake for 15-20 minutes. Let cool to room temperature - it'll taste like a cheesy pound cake.


Serving Size: makes 18 small muffins or 12 big ones

Number of Servings: 12

Recipe submitted by SparkPeople user EMILYSDIARY.