Gluten-free Savoury Breakfast Muffins

Gluten-free Savoury Breakfast Muffins

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Try this Gluten-free Savoury Breakfast Muffins recipe, or contribute your own.


1 TBSP ground flax mixed with 3 TBSP cold water; (or 1 egg)
1/2 cup liquid; (water, fruit juice, milk)
1 teaspoon sugar
2 TBSP Oil
3/4 cup White Rice Flour
1/4 cup Bob's Red Mill Gluten Free Pizza Crust Mix
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
3 TBSP fresh herbs; minced (parsley, chives, cilantro, dill)
10 black olives; minced
4 TBSP sun dried tomatoes; minced

Original recipe makes 2 Servings



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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Gluten-free Savoury Breakfast Muffins

Calories Per Serving: 483 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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