Hearty Gluten-Free Savory Herb Muffins

Submitted by kitty.rock

"Another recipe from the Lindberg Rice web-site. Posted for safe-keeping!"

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 egg, beaten
• 3⁄4 cup buttermilk
• 1⁄4 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

directions

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