Hearty Gluten Free Savory Herb Muffins Recipes

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.

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.

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.