Prep time: 10 min
Baking time: 20 to 25 min
Makes 12 servings
1 cup yellow pea flour
1 cup brown rice flour blend*
¼ cup granulated sugar
2 tsp baking powder
1 tbsp dried minced onion
1 tbsp parmesan cheese or substitute of choice, grated
2 tsp dried oregano
1 tsp xanthan gum
¾ tsp table salt
1 cup milk of choice, room temperature
½ cup canola oil
2 large eggs, room temperature
¼ cup sun-dried tomatoes, chopped
¼ cup black olives, sliced
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.
*Brown rice flour blend: 1½ cups brown rice flour, 1½ cups potato starch and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in dark, dry place.