Name: Low-Fat Raspberry-Corn Muffins
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 muffins
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 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.

Photograph by Stephanie Foley

Courtesy of Food Network Magazine

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Low-Fat Raspberry-Corn Muffins

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