A tasty twist on an old staple. With real corn kernels & fresh raspberries — they’re not only healthier, but such a treat!
Low-Fat Raspberry-Corn Muffins
Ingredients
- 1 spray, about ⅓ second pam cooking spray
- 1½ cup wheat flour
- 2½ cup cornmeal
- 1½ cup sugar
- 1 tbsp baking powder
- ¾ tsp salt
- 2 cup buttermilk
- ½ cup apricot nectar
- 3 tbsp grapessed oil
- 2 tsp vanilla extract
- 1 tsp orange zest
- 4 large egg white
- 2 cup raspberry
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, cornmeal, 3/4 cup sugar, 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.
Notes
Nutrition Fact
Calories: 3814Carbs: 758g
Fat: 60g
Protein: 78g
Fiber: 44g
Net carbs: 713g
Sodium: 3028mg
Cholesterol: 20mg
