Wet ingredients

2 cloves garlic

1.5 tablespoons Oregano 

2 tablespoons olive oil

2 cups chopped brocoli

1 red bell pepper

1/2 cup chopped sun-dried tomatoes

3 tablespoons tomato paste

1/4 teaspoon salt

1/4 cup butter

1/4 cup water

2 eggs

1 teaspoon honey

1/4 chopped pepperoni (optional)

Dry ingredients 

1 1/4 cup GF flour (substitution option: regular flour)

2 teaspoons baking powder

1/4 teaspoon salt

Method:

In a food processor, add garlic, oregano, olive oil, chopped broccoli, bed pepper and sun-dried tomatoes. Process until all ingredients are blended together finely. 

In a large saute pan, add vegetable mixture, tomato paste, salt and sauté on medium until cooked through ( approx 5-10 minutes moving consistently). Take off heat and set aside.

In a separate bowl, or blender, blend together 4 tablespoons butter, 1/4 cup water and two eggs. 

Once the vegetable mixture is cooled, add and mix to the wet ingredients.

In a separate bowl combine dry ingredients: 1 1/4 cup GF flour, 1/4 teaspoon salt, 2 teaspoons baking powder.

Combine wet and dry ingredients and mix in 1/2 cup partially skimmed mozzarella, 1/2 cup grated provolone and the optional pepperoni.

Spray your small muffin tray with avocado oil and spoon in batter.

Bake for 20 minutes on 350