A quick savory muffin recipe. Let's get baked!
1/2 c rice flour
1/2 c garbanzo bean flour
1/4 c arrowroot starch
2 T buckwheat flour
2 T quinoa flakes
1 T baking powder
1 T flax seed
1 T rosemary
1/2 t salt
1/2 c sugar
1/2 c coconut milk
juice of one lemon
1 tsp lemon zest
1/2 c butter-like substance*
Combine dry. Add wet. Stir. Bake at 350F for 15-17 minutes.
*For an extra fragrant savory breakfast treat, you can use herb-infused fat products. You know... like lavender butter or basil olive oil. Sounds fancy, right? Easier than you think. Put ~1/2 cup of ground herbs with 1 cup of oil or butter (or a 1:48 herb-to-fat weight ratio) and put in a crock pot with 1/4 cup of water on low for 8-10 hours. I've used this local brand of cultured non-dairy buttery product, but anything high in saturated fat will do: actual butter, avocado oil, coconut oil, palm oil, etc. would all do the trick!
