Corn & Sun-Dried Tomato Muffins

Makes: 12

1 & 1/2 cups unbleached white self-raising flour
3/4 cup unbleached white plain flour
1/2 cup freshly grated parmesan cheese
1 & 1/2 cups cooked corn kernels
1/2 cup finely chopped sun-dried tomatoes
1/2 cup grapeseed oil
1 cup milk or soy milk
4 egg whites or 3 whole eggs

1. Preheat the oven to 180° C and lightly grease the muffin tray.
2. Sift the flours in a bowl and add the cheese, corn and tomatoes.
3. In another bowl, combine grapeseed oil, milk and egg whites and beat well.
4. Add the egg mixture to the flour and stir thoroughly.
5. Spoon into the muffin tray and bake for 20-25 minutes or until golden brown.
6. Remove the muffins from tray, cover with a tea towel and cool on a wire rack.

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