Ingredient List

1 c	yellow pea flour*	250 mL
1 c	brown rice flour blend*	250 mL
1/4 c	sugar	50 mL
2 tsp	baking powder	10 mL
1 tbsp	dried minced onion	15 mL
1 tbsp	grated parmesan cheese or substitue of choice	15 mL
2 tsp	dried oregano	10 mL
1 tsp	xanthan gum	5 mL
3/4 tsp	table salt	4 mL
1 c	milk of coice, room temperature	250 mL
1/2 c	canola oil	125 mL
2	large eggs, room temperature	2
1/4 c	sun-dried tomatoies, chopped	50 mL
1/4 c	black olives, sliced	50 mL
	Pea flour can be rplaced with white bean flour or other flours*
	Brown Rice Flour Blend*
1 1/2 c	brown rice flour	375 mL
1 1/2 c	potato starch	375 mL
1 c	tapioca flour (also called tapioca starch)	250 mL
	Blend thoroughly. Store, tightly closed in dark, dry place.

Directions

PREPARATION TIME: 10 MIN. / BAKING TIME: 20 TO 25 MIN.
1 Place rack in middle of oven. Preheat oven to 375ºF (190ºC). Generously grease a standard 12-cup nonstick metal muffin pan.
2 In a medium mixing bowl, whisk together the yellow pea flour, rice flour blend, sugar, baking powder, onion, parmesan, oregano, xanthan gum and salt until well blended. With an electric mixer on low speed, beat in milk, oil and eggs until batter thickens slightly, about 30 seconds. Stir in tomatoes and olives.
3 Fill muffin pan with batter, filling the cups about ¾ full. Let stand for 10 minutes.
4 Bake until muffins are brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool muffins in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and cool for 10 more minutes on the wire rack. Serve slightly warm.
There is a nice savoury flavour to these muffins, a change from the usual sweet morning muffins.

Makes 12 servings

Nutrition Facts 1 muffin
Amount	% Daily Value
Energy 217 kcal
Fat 11 g	17%
Saturated Fat 1 g	5%
Sodium 310 mg	13%
Carbohydrates 25 g	8%
Fibre 3 g	11%
Potassium 153 mg	4%
Protein 5 g
Folate	12 mcg
Calcium	75 mg
Iron	1 mg