Savory Mediterrannean Muffins

375 °F

Preparation : 45 minutes

Cooking : 25 minutes

12 portions

Ingredients

  • 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

Preparation

  • 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.