Rosemary Chickpea Muffins

1 cup garbanzo bean flour
1 cup water
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon dried rosemary

1. Preheat oven to 375ºF. Line a muffin pan with eight liners (I used silicone).
2. Sift flour into a medium bowl. Add the dry ingredients and mix with a wooden spoon. Add in 1 cup water and oil. Mix well for two minutes.
3. Drop two tablespoons of the batter into each muffin liner. Bake 20 minutes. The tops will be slightly cracked.

Makes eight muffins.