1 ½cupsrice flour(this is available in major non-Asian grocery too)
¼tsppure vanilla extract
¼cupdried cranberries(optional- you can use other chopped dried fruit you like)
1Tbspchia seeds(optional)
Instructions
Place a rack in the center of the oven and preheat the oven to 350 F. Lightly grease 12 regular muffin cups or 2 of the 12 mini muffin cups if you choose to make the mini version
Combine the egg whites and salt in a bowl and beat with a mixer until stiff. Set aside
Place the butter and sugar in another bowl and cream together until smooth and pale. Add the egg yolks and beat until smooth. Gently stir in the rice flour and vanilla, then fold in the beaten whites
Spoon the batter into the prepared muffin cups, filling them half to three-quarters full. Bake for about 20 minutes, until puffed in the center, with a golden brown rim around the edge
Let stand for about 5 minutes to firm up, then turn out the muffins onto a wire rack to cool