Crab and Sun-dried Tomato Muffins

Makes: 12

1 & 1/2 cups unbleached white self-raising flour
1/2 cup wholemeal plain flour
1 x 200 g can crab meat, drained
3/4 cup freshly grated parmesan cheese
1 tsp dried dill
1/3 cup finely chopped sun-dried tomatoes
1/2 cup grapeseed oil
1 & 1/2 cups 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 into a medium size bowl and add the crab, cheese, dill and tomatoes.
3. In another bowl, combine the grapeseed oil, milk and egg whits, and beat well.
4. Add the 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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