3 eggs, beaten
200g feta cheese, crumbled
100g kalamata olives, chopped finely
50g sun-dried tomato, chopped finely
2 tbsp parsley, chopped finely
1 tbsp sunflower seeds
⅓ cup olive oil
1 cup yoghurt
1 cup quinoa flour
1 cup brown rice flour
2 tsp baking soda
2 tsp baking powder
Preheat the oven to 180°C, line muffin tins with muffin cases.
Mix the flour and baking soda together in a large bowl.
In another bowl beat the eggs, add yoghurt and olive oil.
Add egg mix to the dry ingredients, combine well. Add the feta, olives, sundried tomato, parsley and ½ the sunflower seeds.
Spoon mixture into muffin pans and press each muffin with additional sunflower seeds.
Bake in oven for approx. 15 – 20 minutes or until lightly golden on top.