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Gluten Free Savory Breakfast Muffins


Preheat oven to 425°F. Lightly grease a 6 cup muffin tin, set aside.

In a medium bowl, whisk together white rice flour, pizza crust mix, baking powder and sugar. Add water, flax mixture or egg and Sunflower oil, mix well. Stir in minced herbs, black olives and sun dried tomatoes.

Divide batter into prepared muffin tin and bake for 20 minutes. Cool for 5 minutes before removing muffins from tin. Serve with cream cheese if desired.  Makes 6 muffins.

Gluten Free Savory Breakfast Muffins


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Products Used in this Recipe

Heart Health Month
Flaxseed Meal

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Gluten Free
White Rice Flour

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Gluten Free
GF Pizza Crust Mix

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Gluten Free
Baking Powder

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