SOUR CREAM BUNS
These sweet buns are wonderful because of their smooth, fine texture. They almost have a biscuit-like texture (slightly crisp lower crust) when freshly baked, however, I would classify them as a sweet bun (even although I didn’t add sweetener). They are super spread with Healthy Butter (see my blog or previous cookbooks) and apricot jam.
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
2 tsp baking powder (10 mL)
1/8 tsp salt (0.5 mL)
2 eggs
1/2 cup sour cream (125 mL)
1/3 cup butter, melted (75 mL)
1/3 cup grated Monterey Jack cheese, OR (75 mL)
Mozzarella cheese
Preheat oven to 400°F (200°C). Grease two muffin top pans (only need one partition greased in one of the muffin top pans - they usually have 6 partitions, unless they have smaller partitions). You can use a cookie sheet and just shape the buns, if you don't have muffin top pans. Have fun! :)
In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt. In food processor, process eggs. Add sour cream and butter; process. Add dry ingredients and Monterey Jack cheese, OR Mozzarella cheese. Process. Scoop approximately 1/3 cup (75 mL) batter into each partition. Smooth the tops and shape with the back of a dessert spoon. Bake about 12 to 15 minutes, or until turning golden brown underneath.
Yield: 7 buns
1 bun
246.9 calories
7.5 g protein
21.1 g fat
6.0 g net carbs