Savory Herb Muffins Recipes

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HEARTY GLUTEN-FREE SAVORY HERB MUFFINS

Make and share this Hearty Gluten-Free Savory Herb Muffins recipe from Food.com.

Provided by kitty.rock

Categories     Quick Breads

Time 1h5m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8



Hearty Gluten-Free Savory Herb Muffins image

Steps:

  • 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.

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

SAVORY HERB MUFFINS

These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).

Provided by Starlita

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10



Savory Herb Muffins image

Steps:

  • Preheat oven to 350°F.
  • Spray 12 standard-size muffin cup pan with cooking spray.
  • Add dry ingredients to large bowl and stir to blend well.
  • Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
  • Add herbs and lemon peel.
  • Stir buttermilk mixture into flour mixture, do not over mix.
  • Drop batter into prepared muffin pan.
  • Brush tops lightly with melted butter.
  • Bake muffins 15 minutes, brush tops again with butter.
  • Continue baking until golden on top about 12 minutes longer.
  • Turn muffins out onto cake rack.
  • Serve warm with cream cheese.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons vegetable oil
1/4 cup fresh chives, chopped
2 teaspoons savory
1/2 teaspoon fresh lemon rind, of grated

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