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Hearty Gluten-Free Savory Herb Muffins

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“Another recipe from the Lindberg Rice web-site. Posted for safe-keeping!”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • 1 egg, beaten
  • 34 cup buttermilk
  • 14 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)
  • 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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