Savoury Sun-Dried Tomato & Olive Muffins

Heat the olive oil (1 tsp) in a medium pan over medium-high heat. Cook the onion (1 large) and cloves (4 garlic) for 3-5 minutes.

Add the dried basil (1 tsp), dried parsley (1 tsp), dried oregano (1 tsp), and dried thyme (1 tsp), and cook for 3 minutes. Then add the oil-packed sun-dried tomatoes (0.75 cup) and green olives (0.66 cup), cooking for another minute before removing from the heat. Let cool slightly. Start 3m timer

Lightly grease a muffin pan and preheat the oven to 400°F (200°C)*.

In a large bowl, combine both all-purpose flour (1.33 cup) and chickpea flour (1.33 cup), baking powder (2 tsp), and salt (0.5 tsp). Mix well. Then add the cold water (1 cup), olive oil (0.5 cup), and apple cider vinegar (1.5 tsp). Mix until partly combined.

Then add the onion and sun-dried tomato mixture from the pan to the bowl and gently fold in until just combined. Careful not to over-mix.

Divide the batter between the muffin tin wells. Place an olive on top if desired and bake on the center rack of the oven for 22-25 minutes, or until a toothpick inserted into the centre comes out clean. Start 25m timer

Let the muffins cool slightly before transferring to a cooling rack to cool completely. Enjoy!