Best 3 Hearty Gluten Free Savory Herb Muffins Recipes

Indulge in a delightful culinary journey with our hearty gluten-free savory herb muffins. These delectable muffins are a symphony of flavors, combining the aromatic essence of fresh herbs with a symphony of textures. Each bite offers a burst of savory goodness, making them the perfect accompaniment to any meal or occasion. Whether you're a seasoned baker or just starting your culinary adventure, these muffins are sure to impress with their ease of preparation and exceptional taste. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!

Let's cook with our recipes!

SWEET POTATO & HERB SAVORY MUFFINS

Sweet Potato & Herb Savory Muffins image

Provided by Natalie

Time 35m

Number Of Ingredients 14

Ingredients

1 cup sweet potato puree
1 cups oat flour
½ cup cornmeal
2 tbsps tapioca flour
2 tsps baking powder
1 tsp baking soda
1 tsp lemon juice
¼ tsp salt
1/3 cup non-dairy milk
1 tsp coconut aminos (or soy sauce/tamari)
Pinch of black pepper
1 tbsp fresh thyme (finely chopped)
2 tbsps fresh parsley (finely chopped)
For sprinkling on top: 1 tbsp hemp seeds

Steps:

Preheat the oven to 350F.
In a large bowl, combine all the ingredients. Stir to evenly mix.
Lightly oil or line a muffin pan. Fill each muffin 3/4 of the way with batter (I got 9 muffins, but you may get more or less depending on your pan).
Bake for approximately 25 minutes at 350F.
Let them cool for at least 10 minutes before removing from the pan and eating.
Keep leftovers in the fridge.

HEARTY GLUTEN-FREE SAVORY HERB MUFFINS

Hearty Gluten-Free Savory Herb Muffins image

Make and share this Hearty Gluten-Free Savory Herb Muffins recipe from Food.com.

Provided by kitty.rock

Categories Quick Breads

Time 1h5m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

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)
if using lff organic plain original couscous, add 1/2 teaspoon salt to the flour

Steps:

Pre-heat oven to 400°F Grease (spray) standard size muffin tin.
Whisk together the egg, buttermilk and melted butter in a medium bowl.
Stir in the cooked couscous until no lumps remain. Set aside.
Blend together baking powder, baking soda and brown rice flour; add to egg/milk mixture and stir well.
Fill greased muffin tins 2/3 full.
Bake 23-25 minutes until tops are golden brown and muffins are cooked through.

SAVORY HERB MUFFINS

Savory Herb Muffins image

These muffins are really good and different. Everybody at work just loved them and wanted the recipe. I got this from another Wal-Mart recipe card (usually in the produce section).

Provided by Starlita

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons vegetable oil
1/4 cup fresh chives, chopped
2 teaspoons savory
1/2 teaspoon fresh lemon rind, of grated

Steps:

Preheat oven to 350°F.
Spray 12 standard-size muffin cup pan with cooking spray.
Add dry ingredients to large bowl and stir to blend well.
Mix buttermilk, eggs, sour cream and oil in medium bowl to blend.
Add herbs and lemon peel.
Stir buttermilk mixture into flour mixture, do not over mix.
Drop batter into prepared muffin pan.
Brush tops lightly with melted butter.
Bake muffins 15 minutes, brush tops again with butter.
Continue baking until golden on top about 12 minutes longer.
Turn muffins out onto cake rack.
Serve warm with cream cheese.

Tips:

For the best texture, make sure to use cold butter. This will help to create a flaky, tender muffin.
Don't overmix the batter. Overmixing can make the muffins tough.
Be generous with the herbs. The herbs are what give these muffins their flavor, so don't be afraid to add a lot.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
These muffins are best served warm from the oven. However, they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These hearty gluten-free savory herb muffins are a delicious and easy-to-make breakfast or snack. They're packed with flavor and nutrients, and they're sure to be a hit with everyone who tries them. So next time you're looking for a healthy and satisfying gluten-free option, give these muffins a try. You won't be disappointed!