Hearty Gluten Free Savory Herb Muffins Recipes

GLUTEN FREE HEARTY OATMEAL MUFFINS

Gluten Free Hearty Oatmeal Muffins image

These muffins are not too sweet and absolutely delicious, low carb and high fiber because of all the oats. We eat them for breakfast, and pack them in our lunchbox. They are good with cheese and salad for lunch or with yogurt for breakfast. Even the gluten eating members of my family loved them. I found this recipe somewhere as an Oat Pan Bread and converted it to gluten free muffins, so thank you to the original poster.

Provided by lindajeaninsc

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup gluten free oats, ground
1 cup gluten free old fashioned oats
1/4 cup gluten free rice flour
1/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
3/4 cup brown sugar
1/2 cup dried cranberries
1/2 cup chopped pecans
2 eggs, beaten
1 teaspoon vanilla
1 cup buttermilk or 1 cup soymilk
1/2 teaspoon apple cider vinegar
2 tablespoons vegetable oil

Steps:

Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4" loaf pans.
Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
Stir all the dry ingredients together very well in a bowl.
Beat wet ingredients together in a separate bowl with a whisk or fork.
Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
Spoon batter into greased muffin pans.
Bake at 400 F oven for 20 minutes.
Turn out onto wire rack to cool.
Fabulous hot served with butter spread or honey.
These muffins taste great for days kept on the counter or in the fridge, if they last that long.
Enjoy! Linda.

Nutrition Facts : Calories 216.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 36.1, Sodium 241.1, Carbohydrate 31.7, Fiber 2.8, Sugar 14.8, Protein 5.6

HEARTY GLUTEN-FREE SAVORY HERB MUFFINS

Hearty Gluten-Free Savory Herb Muffins image

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

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

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.

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