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Savory Mediterranean Muffins

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1 c. yellow pea flour                                                         
1 tsp. xanthan gum
1 c. brown rice flour blend                                              
¼ tsp. table salt                                                                        
1 c. milk of choice
¼ c. sugar                                                                      
½ c. canola oil
2 tsp. baking powder                   
2 large eggs, room temperature
1/2 tsp. dried oregano
¼ c. sun-dried tomatoes, chopped
1 T. dried minced onion
¼ c. black olives, sliced
1 T. grated parmesan cheese

Place rack in middle of oven. Preheat oven to 375 degrees. Grease a standard 12 cup nonstick metal muffin pan. In a medium mixing bowl, whisk together  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. Fill muffin pan with batter, filling the cups about ¾ full. Let stand for 10 minutes. Bake 20 to 25 minutes, until brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove the muffins from the pan, cool 10 more minutes on the wire rack. Serve slightly warm. 

Nutrition Facts
Serving Size 
Servings Per Container 12
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4