Hearty Gluten-Free Savory Herb Muffins

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READY IN: 1hr 5mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg, beaten
  • 34
  • 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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