Photo: Low-Fat Raspberry-Corn Muffins Recipe
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
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By AlohaLovefood
on May 05, 2012
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These are the best. I've been making these since April 2010(recipe published. I cut the recipe in half and made 8 standard size muffins or 6 large muffins.I substitute 1T applesauce and 1/2 T of toasted almond oil for the grape seed oil to cut down on fat. I also use Whole Wheat pastry flour for the AP flour. Replaced the sugar with honey or cut the sugar(see below. You should use 100% apricot nectar juice.
3/4 sugar = 12 T / 2 = 6 just made them using 5T for flour and 5T for egg whites
Approxametly 50 calories per tablesppons: 12 x 50 = 600
60 calories per tablesppons honey
Honey 3/4c to 1c sugar
Used 3 T sugar with egg whites (cut 3T used 3 T honey in batter (ratio here is 1/2 to 1
3 x 50 = 150 + 180(honey = 330 calories
I also tried them with frozen wild Maine blueberries (used 1 3/4c for half recipe and either Meyer lemon or regular lemon zest....fantastic!
By Lurlz
on January 14, 2012
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Way to sweet and one can not appreciate the corn meal. I use special ground corn meal. I also tried it with off the shelf Albers yellow corn meal. Both turned out really awful. Too sweet! I would just make my regular wonderful corn muffins and add whatever fruit I wish. I also do them with an added cup of cubed Jack cheese and one small tin of Ortega diced Anaheim chilies and 1/4 cup of sliced scallions.
This is a great addition for soup dinners or chili meals with a lovely Frisee` salad.
By mommyo1952
on January 14, 2012
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I love rasberries in muffins.
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