Okra Herb Brunch Muffins

Ingredients:

• Olive oil for sautéing
• 1 lb. okra, finely chopped
• 1 cup onion, finely chopped
• 3/4 cup sweet pepper, finely chopped
• 2 eggs
• 1/2 cup water
• 1/2 cup flour, gluten or gluten- free (almond, cassava, and/or sorghum combo work well)
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1 teaspoon salt (season veggies while sautéing)
• 1/4 tsp black pepper
• 1 oz. fresh basil, minced
• 1/8 cup hot peppers, minced (your choice)
• 2 tsp garlic or 2 cloves, minced
• .75 oz. parsley (stems and leaves)
• .5 oz fresh thyme (leaves only)
• Optional: Crumbled feta cheese

Directions:

1. Sauté finely chopped okra in olive oil until golden. Lightly salt.
2. In a separate pan, sauté finely chopped onion in olive oil for 5 minutes. Add sweet peppers, hot peppers and garlic. Cook until everything has softened and the onions and garlic are golden brown. Lightly salt.
3. Add herbs to the pepper mixture. Cook for an additional 4-5 minutes.
4. Mix okra, herbs/pepper/onions/garlic together with eggs, water, flour, cornmeal, baking powder, and black pepper.
5. Fill muffin cups 3/4th of the way to the top.
6. Bake at 350 for 15-20 minutes until the muffin tops are firm to the touch and golden brown.
7. Sprinkle with feta cheese prior to serving