Gluten-free Savoury Breakfast Muffins
|1 TBSP ground flax mixed with 3 TBSP cold water; (or 1 egg)|
|1/2 cupliquid; (water, fruit juice, milk)|
|3/4 cupWhite Rice Flour|
|1/4 cupBob's Red Mill Gluten Free Pizza Crust Mix|
|2 teaspoonsBaking Powder|
|1/2 teaspoonSea Salt|
|3 TBSPfresh herbs; minced (parsley, chives, cilantro, dill)|
|10 black olives; minced|
|4 TBSPsun dried tomatoes; minced|
Gluten-free Savoury Breakfast Muffins Preparation
Preheat oven to 425 degrees F. Lightly grease a 6 cup muffin tin, set aside.
In a medium mixing bowl, whisk together white rice flour, pizza crust mix, baking powder, sugar and salt. Add liquid, flax mixture or egg and oil and mix well. Stir in herbs, olives and sun dried tomatoes.
Divide batter into prepared muffin tin and bake for 20 minutes. Allow muffins to cool for 5-8 minutes before removing from tin.
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