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Gluten-Free Caprese Mini Dutch Babies
Gluten-Free Caprese Mini Dutch Babies
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Prep Time:
20 minutes
Total Time:
40 minutes
Gluten-free Dutch baby appetizers from Bisquick Quick to the Table cookbook. Ready in just 40 minutes, perfect for holidays or any occasion.
Ingredients:
  • 1/2 cup water
  • 3 tablespoons butter
  • 3/4 cup Bisquick™ Gluten Free pancake & baking mix
  • 3 tablespoons chopped julienne-cut sun-dried tomatoes with herbs (from 8.5-oz jar)
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 3 eggs
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (from 8-oz package)
Instructions:
  • Preheat the oven to 400°F and generously coat 12 regular-size muffin cups with cooking spray.
  • 1. In a 2-quart saucepan, bring water and butter to a boil. 2. Stir in Bisquick Gluten Free mix, sun-dried tomatoes, 1 1/2 tablespoons of basil, and salt. 3. Cook over low heat, stirring vigorously, until the mixture forms a cohesive mass, about 1 minute. 4. Remove from heat.
  • Using a spoon, gently beat in eggs one at a time until the batter is smooth and glossy. Then, spoon approximately 2 tablespoons of batter into the bottom of each muffin cup.
  • Bake for 15 to 18 minutes until puffed and dry in the center. Use the back of a measuring tablespoon to create a well in each cup. Divide mozzarella among the cups and bake for an additional 1 to 2 minutes until the cheese softens and starts to melt. Finish by sprinkling with the remaining basil.

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