C and lightly grease the muffin
2. Sift the flours into a medium size bowl and add
the basil, spring onion and tomato.
3. In another bowl, combine the grapeseed oil,
tomato juice, milk and egg whites and beat well.
4. Spoon into the muffin tray and place half the
cherry tomato on each muffin cut side up.
5. Bake for 20-25 minutes or until golden brown.
6. Remove the muffins immediately from the tray and
allow to cool on a wire rack, covered with a