Recipe courtesy of Food Network Kitchen
Low-Fat Raspberry-Corn Muffins
Total:
1 hr
Active:
25 min
Yield:
12 muffins
Level:
Easy

Nutrition Info

Total:
1 hr
Active:
25 min
Yield:
12 muffins
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)

Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.

Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.

Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

Photograph by Stephanie Foley

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Good Morning Muffins

Recipe courtesy of Ree Drummond

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Banana Nut Muffins

Recipe courtesy of Tyler Florence

Pumpkin Streusel Muffin

Recipe courtesy of Food Network Kitchen

Lemon Blueberry Muffins

Recipe courtesy of Kelsey Nixon

Honey Cornbread Muffins

Recipe courtesy of Gina Neely|Pat Neely

Double Blueberry Muffins

Recipe courtesy of Gale Gand

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking