Low GI Lemon Raspberry Muffins (Makes 10)
All ingredients should be at room temperature except the raspberries.
180g wholemeal plain flour
30g wheat bran
80g sugar substitute (eg Splenda)
1 T baking powder
1/2 t salt
50g soft margarine, melted, or rapeseed oil (I use Nuttelex)
1 T grated lemon rind
140g frozen raspberries - don't thaw first
Preheat oven to 190C. Line 10 holes of a muffin tin with papers and lightly spray them with non-stick cooking spray.
In a large bowl stir together all the dry ingredients.
In a small bowl whisk together the egg, buttermilk, margarine and lemon rind. Pour over the dry mixture, add the raspberries and stir until just combined.
Spoon into muffin papers and bake for about 20 mins or until a toothpick comes out clean. Cool on a rack. These will freeze well for a few weeks.