Yield: Makes 12 muffins


½ c. Tarazi Italian Style Baking Crumbs

1 ½ c. water

1/3 c. clarified butter or ghee

2 ½ c. Gluten free flour

½ t. Xanthan gum

3 T tapioca flour/starch

2 t. baking powder

½ t. salt

¾ t. Ground black pepper

4 eggs

3 T. minced parsley

3 T. minced oregano

2 T sun-dried tomatoes in oil, finely chopped

¾ c. crumbled feta

¾ c. shredded sharp, white cheddar cheese (plus more for garnish)

To begin, preheat your oven to 350 degrees and grease a muffin pan with olive oil and set it aside. In a large sized bowl, mix together Tarazi Italian Style Baking Crumbs, water, and clarified butter or ghee. Let the Italian crumb mixture sit for 10-15 minutes. Next add the gluten free flour, xanthan gum, tapioca starch, baking powder, salt, black pepper, eggs, and herbs. Mix these ingredients together until homogeneous. Then, gently fold in tomato and cheeses. Scoop the mixture into your prepared muffin pan, filling each cup ¾ the way full and top with optional cheese. Slide the filled muffin pan into the oven and bake for 25 minutes. Let the muffins cool in the tin for 5 minutes before removing them. Best served warm.