Low Fat Raspberry Corn Muffins

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Cornmeal

  Whole-grain, yellow

  2 ½ cup or 305g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Salt

  Table

  ¾ tsp or 5g

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Apricot nectar

  Canned, with added ascorbic acid

  ½ cup or 126g

• Grapeseed oil

  3 tbsp or 41g

• Vanilla extract

  2 tsp or 8g

• Orange zest

  1 tsp or 2g

• Egg white

  Raw, fresh eggs

  4 large or 132g

• Raspberries

  Raw

  2 cup or 246g

Directions

1. 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 grated orange zest 4 large egg whites 2 cups frozen raspberries Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-raspberry-corn-muffins-recipe.html?oc=linkback
2. 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.) 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. 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. Per muffin: Calories 293; Fat 5 g (Saturated 1 g); Cholesterol 3 mg; Sodium 338 mg; Carbohydrate 60 g; Fiber 3 g; Protein 7 g Photograph by Stephanie Foley Courtesy of Food Network Magazine Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-raspberry-corn-muffins-recipe.html?oc=linkback

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