|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||baking soda|
|1/2 tsp / 2 ml||salt|
|1 cup / 250 ml||1% or skim milk or unsweetened 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, fresh or frozen|
|2 tbsp / 25 ml||quick cooking oats|
|1 tbsp / 15 ml||brown 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 (don't over mix). 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 or greased muffin tins; sprinkle top of each muffin with oat and brown 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 cal, 3 g pro, 4 g total fat (1 g saturated fat), 24 g carb, 2 g fibre, 11 mg chol, 155 mg sodium
Source: Leslie Beck's Healthy Kitchen