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

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