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Ingredients
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
 
Directions
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.