Savory Mediterrannean Muffins

1 cup of chickpea flour

1 cup of brown rice flour

¼ cup of sugar

2 tsp. of gluten-free baking powder

1 tbsp. of dried minced onion

1 tbsp. of grated parmesan cheese

2 tsp. of dried oregano

1 tsp. of xanthan gum

¾ tsp. of salt

1 cup of milk

½ cup of canola oil

2 eggs

¼ cup of sun-dried tomatoes, chopped

¼ cup of black olives, sliced

Preheat oven at 190°C, 375°F.

Grease 12 muffin cups or line with paper muffin liners.

In a bowl, mix together chickpea flour, brown rice flour, sugar, baking powder, onion, parmesan, oregano, xanthan gum and salt.

In another bowl, beat milk, oil and eggs until until light and fluffy. Stir in tomatoes and olives.

Add the dry ingredients to the egg mixture and mix slowly.

Spoon the batter into twelve greased muffin pans.

Bake for 25 minutes or until done.