Ingredients

2 cups whole-meal self - raising flour

½ cup white self - raising flour

½ tsp bicarbonate of soda

¾ cup caster sugar

2 tsp finely grated lemon rind

2 eggs

1 cup skim milk

¼ cup vegetable oil

125g fresh raspberries

¼ cup flaked almonds

Preparation

  1. Preheat oven to moderately hot. Grease 10 hole of muffin pan.
  2. Sift flours, soda and sugar into large bowl; stir in rind, combine eggs, milk and oil, then raspberries. Spoon mixture into prepared pan; sprinkle with nuts. Bake in moderately hot oven about 25 minutes. Makes 10 Per Serving 8.8g fat; 1186kj