Low-Fat Raspberry-Corn Muffins
- Cooking spray
- 1 1/2 cups all-purpose flour
- 2 1/2 cups yellow cornmeal
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup apricot nectar
- 3 tablespoons grapeseed oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 4 large egg whites
- 2 cups frozen raspberries
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.
Per muffin: Calories 293; Fat 5 g (Saturated 1 g); Cholesterol 3 mg; Sodium 338 mg; Carbohydrate 60 g; Fiber 3 g; Protein 7 g
Photograph by Stephanie Foley
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