Ingredients

• 3/4 cup rice flour (not Asian)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, softened
• 2/3 cup sugar
• 3 large eggs
• 1/2 cup farmer cheese at room temperature
• Equipment: a muffin pan with 12 (1/2-cup) cups; paper liners

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Instructions

1. Preheat oven to 350°F with rack in middle. Line muffin cups.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
4. Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.