Preheat oven to 350ºF and liberally grease a mini muffin tin with olive oil. Set aside.
Add 1 cup of brown rice flour to a medium-size mixing bowl. Set aside.
In a separate bowl, thoroughly mix together 1 tablespoon of The Honest Kitchen Instant Beef Bone Broth and 1/2 cup of warm water. Mix until the powder is fully dissolved. Then, add to bowl with flour.
Add egg to the mixing bowl and mix together with a spoon until everything is thoroughly combined.
Pour batter into greased muffin tin, filling each cup close to the top. They will not rise when baking.
Bake for 25 minutes.
Let cool on a wire rack.