Hearty Gluten Free Savory Herb Muffins Recipes
GLUTEN FREE HEARTY OATMEAL MUFFINS
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
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
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
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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