Low-Fat Raspberry-Corn Muffins

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 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
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.

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


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Healthy Main Dish Recipes