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. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
2. 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.
3. 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.
4. 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.
5. Recipe inspired by: http://www.foodnetwork.com/recipes/food-network-kitchens/low-fat-raspberry-corn-muffins-recipe.html?oc=linkback