1 cup brown rice flour
¾ cup buckwheat flour
¼ cup soy flour
2 Tbsp sugar
½ cup milk (or soy milk)
30g butter, melted
60g chopped fresh thyme, parsley and sage
Sift the flours, sugar, and baking powder together in a bowl.
Make a well in the centre of the flour mixture and add egg, milk and butter.
Mix to combine and then stir in herbs.
Spoon the batter into lightly greased muffin pans and bake for 10-15 minutes or until muffins are cooked when tested with a skewer.
Turn onto a rack and cool.