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
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 3⁄4cup buttermilk
- 1⁄4cup melted butter
- 1cup cooked lundberg family farms savory herb roasted brown rice couscous
- 1tablespoon baking powder
- 1teaspoon baking soda
- 1cup lundberg family farms brown rice flour (see note)
NOTE
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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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