Savoury Sun-Dried Tomato & Olive Muffins

Name: Savoury Sun-Dried Tomato & Olive Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tsp (5 mL) olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 tsp (1 g) dried basil; 1 tsp (1 g) dried oregano; 1 tsp (1 g) dried parsley; 1 tsp (1 g) dried thyme; ¾ cup (112 g) sun-dried tomatoes in oil, drained, chopped; ⅔ cup (90 g) green olives, pits removed, chopped; 1⅓ cups (184 g) all-purpose flour; 1⅓ cups (155 g) chickpea flour; 2 tsp (7 g) baking powder; ½ tsp salt; 1 cup (240 mL) cold water; ½ cup (120 mL) olive oil; 1½ tsp (7 mL) apple cider vinegar; Directions; Heat a medium pan on medium-high heat. Add the oil, onion, and garlic. Cook for 3 - 5 minutes.; Add the basil, parsley, oregano, and thyme, and cook for 3 minutes. Then add the sun-dried tomatoes and olives, cooking for another minute before removing from the heat. Let cool slightly.; Preheat the oven to 400°F (200°C) and lightly grease a muffin tin.; To a large bowl, add both flours, baking powder, and salt. Mix well. Then add the water, olive oil, and vinegar. 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.; Let the muffins cool slightly before transferring to a cooling rack to cool completely. Enjoy!