C and lightly grease the muffin
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
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.