Low-Fat Raspberry-Corn Muffins


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

Prep Time 15 minutes
Total Time 35 minutes
Servings 1


  • 1 spray, about ⅓ second pam cooking spray
  • cup wheat flour
  • cup cornmeal
  • 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


  • 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.


Nutrition Fact

Calories: 3814
Carbs: 758g
Fat: 60g
Protein: 78g
Fiber: 44g
Net carbs: 713g
Sodium: 3028mg
Cholesterol: 20mg
Keyword Low Fat, Low-Fat Raspberry-Corn Muffins, Raspberry Corn Muffins, Raspberry Recipes


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