Hearty Gluten-Free Savory Herb Muffins |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 3 |
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Another recipe from the Lindberg Rice web-site. 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) |
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.
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