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