|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.|
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.
Dry beans should be stored in a dry, airtight container at room temperature and not in the fridge.