Low-Fat Raspberry-Corn Muffins

June 6, 2022


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


  1. Preheat the oven to 375 degrees Fahrenheit. Spray a 12-cup muffin tray with cooking spray and line with paper liners or 6-inch squares of parchment paper. (If you want a more domed muffin, use parchment paper; the batter will stick to the paper as it rises.)
  2. In a medium mixing bowl, combine the flour, cornmeal, 3/4 cup sugar, baking powder, and salt. Whisk together the buttermilk, apricot nectar, grapeseed oil, vanilla essence, and orange zest in a separate basin
  3. In a large mixing bowl, beat the egg whites with the remaining 3/4 cup sugar on medium-high speed until firm peaks form, about 8 minutes. Toss the dry ingredients with the buttermilk mixture until slightly moistened. Fold in the egg-white mixture until almost incorporated, then fold in the raspberries gently but thoroughly; do not overmix.
  4. Divide the batter among the cups that have been made (an ice cream scoop works well). Bake for 30 to 35 minutes, or until a toothpick inserted into a muffin comes out clean. Remove the muffins from the pan and set them aside to cool.

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