Hearty Gluten-Free Savory Herb Muffins

• 1 egg, beaten
• 3/4 cup buttermilk
• 1/4 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

1. Pre-heat oven to 400u0b0F 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.

egg, buttermilk, butter, brown rice couscous, baking powder, baking soda, brown rice, note, original couscous

Taken from www.food.com/recipe/hearty-gluten-free-savory-herb-muffins-427092 (may not work)