WHOLEMEAL RASPBERRY LEMON MUFFINS

INGREDIENTS:
cooking oil spray
2 cups (320g) wholemeal self-raising flour
1/2 cup (75g) white self-raising flour
1/2 teaspoon bicarbonate soda
3/4 cup (165g) caster sugar
2 teaspoons grated lemon rind
2 eggs, lightly beaten
1 cup (250ml) low-fat milk
1/4 cup (60ml) vegetable oil
125g raspberries
1/4 cup (20g) flaked almonds

METHOD:
Coat 10 holes of muffin pan (1/3 cup/80ml capacity) with cooking oil spray.
Sift flours, soda and sugar into bowl.
Stir in rind, combined eggs, milk and oil, then raspberries, mix until just combined. Do not over mix.
Spoon mixture into prepared pan, sprinkle with nuts, bake in moderately hot oven about 25 minutes.
Serve hot or cool.


Makes 10.
Each muffin: 901g fat.
Calories: 269.
Not suitable if you have diabetes.