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.)
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
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.
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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