1 cup rice flour
1 tsp baking powder
1 pinch salt
1 cup butter, softened to room temperature
1 cup sugar
1 cup sour cream
1/2 cup grated hard cheese, such as parmesan or romano
a few spoonfuls sesame seeds (these are optional, but add a nice nubbly counterpoint to the rich muffins)
Preheat the oven to 350, and grease 18 muffin cups.
Whisk together the rice flour, baking powder, and salt. Set aside.
In a mixing bowl, cream together the flour and sugar until light and fluffy. Add the eggs, one by one, mixing until incorporated and scraping down the sides as needed. Add the sour cream and cheese, mix, and then add the rice flour mixture (since this is gluten-free, you don't have to worry about making the muffins tough). Pour mixture evenly into muffin cups, then top with the sesame seeds.
Bake until set and just beginning to color, ~15-20 minutes. Let cool, and then enjoy with a cup of tea or coffee.