|1 cup / 250 ml||all-purpose flour|
|1 cup / 250 ml||whole wheat flour|
|3/4 cup / 175 ml||granulated sugar|
|1.5 tsp / 7 ml||baking powder|
|1/2 tsp / 2 ml||salt|
|1 cup / 250 ml||skim or 1% milk or low fat soy milk|
|1/4 cup / 50 ml||canola oil|
|1 tbsp / 15 ml||grated fresh ginger root|
|1 tsp / 5 ml||vanilla extract|
|1-1/3 cups / 325 ml||raspberries|
|2 tbsp / 25 ml||quick cooking oats|
|1 tbsp / 15 ml||granulated sugar|
Preheat oven to 375°F (190°C).
In a large mixing bowl combine all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt. Set aside.
In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add milk, canola oil, ginger and vanilla, and whisk together.
Add wet ingredients to dry ingredients, whisking until all the ingredients are combined. Add raspberries, gently folding them into the batter.
In a small bowl, combine oats and sugar. Set aside.
Pour batter into 16 paper-lined cups; sprinkle top of each muffin with oat and sugar mixture.
Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean).
Makes 16 muffins.
Per muffin: 144 calories, 3 g protein, 4 g total fat (1 g saturated fat), 24 g carbohydrate, 2 g fibre, 11 mg cholesterol, 155 mg sodium
Source: Leslie Beck's Healthy Kitchen