Low-Fat Raspberry-Corn Muffins

• 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

1. 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.
2. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
3. Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl.
4. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
5. 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.
6. Whisk the buttermilk mixture into the dry ingredients until just moistened.
7. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
8. Divide the batter among the prepared cups (an ice cream scoop works well).
9. Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes.
10. Remove the muffins from the pan and cool on a rack.
11. 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
12. Photograph by Stephanie Foley

cooking spray, flour, yellow cornmeal, sugar, baking powder, salt, lowfat buttermilk, apricot nectar, grapeseed oil, vanilla, orange zest, egg whites, frozen raspberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/low-fat-raspberry-corn-muffins-recipe.html (may not work)