C and lightly grease muffin
2. Sift the flours into a medium size bowl.
3. Drain the asparagus, reserving ¾ cup juice, and
add to the flour with the cheese and chives.
4. In another bowl, combine asparagus juice,
grapeseed oil and egg whites, and beat well.
5. Add the asparagus juice mixture to the flour and
6. Spoon into the muffin tray and bake for 20-25
minutes or until golden brown.
7. Remove the muffins immediately from tray, cover with a tea
towel and cool on a wire rack.