Hearty Gluten-Free Savory Herb Muffins

"Another recipe from the Lindberg Rice web-site. Posted for safe-keeping!"
 
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Ready In:
1hr 5mins
Ingredients:
8
Yields:
12 muffins
Serves:
12
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ingredients

  • 1 egg, beaten
  • 34 cup buttermilk
  • 14 cup melted butter
  • 1 cup cooked lundberg family farms savory herb roasted brown rice couscous
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup lundberg family farms brown rice flour (see note)
  • NOTE

  • if using lff organic plain original couscous, add 1/2 teaspoon salt to the flour
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directions

  • Pre-heat oven to 400°F Grease (spray) standard size muffin tin.
  • Whisk together the egg, buttermilk and melted butter in a medium bowl.
  • Stir in the cooked couscous until no lumps remain. Set aside.
  • Blend together baking powder, baking soda and brown rice flour; add to egg/milk mixture and stir well.
  • Fill greased muffin tins 2/3 full.
  • Bake 23-25 minutes until tops are golden brown and muffins are cooked through.

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