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WHEAT-FREE TUNA AND CELERY MUFFINS

Makes: 12

1 cups rice flour

cup corn meal

2 tsps baking powder

cup freshly grated parmesan cheese

2 tsps dried dill

1 x 210 g can tuna, drained

1 cup finely chopped celery

cup grapeseed oil

1 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 flour, corn meal and baking powder into a medium size bowl and add cheese, dill, tuna

and celery.

3. In another bowl, combine the oil, milk and egg whites, 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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