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    You are in: Home / Recipes / Raspberry Cornmeal Muffins Recipe
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    Raspberry Cornmeal Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    chefiecamacho's Note:

    light and fluffy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
    2. 2
      2. 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.
    3. 3
      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. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Cornmeal Muffins

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 349.2
     
    Calories from Fat 44
    12%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 1.6 mg
    0%
    Sodium 307.5 mg
    12%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 4.1 g
    16%
    Sugars 37.7 g
    151%
    Protein 6.5 g
    13%

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