Low-Fat Raspberry-Corn Muffins

  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 12 muffins
  • Nutrition Info
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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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Raspberry Corn Muffins