Directions

• Step 1

  Preheat oven to 350 degrees F. Coat 6 jumbo muffin cups with cooking spray. In a bowl stir together the flour, brown rice flour (if using), baking powder, and salt.

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• Step 2

  In a large bowl, beat butter with a mixer on medium for 30 seconds. Add granulated sugar; beat on medium about 5 minutes or until very light and fluffy. Using tip of sharp knife, scrape seeds from vanilla bean. Add seeds to butter mixture with 1 teaspoon of the vanilla extract. Add egg product, 1/4 cup or 1 egg at a time, beating well after each addition. Alternately add flour mixture and 1/2 cup of the evaporated milk, beating on low after each addition just until combined. Pour batter into muffin cups, spreading tops evenly.

• Step 3

  Bake 18 to 22 minutes or until a wooden skewer inserted in centers comes out clean. (Cakes will appear shallow in the pan.)

• Step 4

  Meanwhile, in a bowl stir together the remaining 1/4 cup evaporated milk, the remaining 1 teaspoon vanilla, the sweetened condensed milk, and fat-free milk. Using a skewer, poke holes all over the tops of hot cakes. Evenly spoon the milk mixture over hot cakes, allowing milk mixture to soak into cakes before adding more. Cool cakes in muffin pan. Sprinkle cakes with powdered sugar and serve topped with fresh berries, if desired.